Recipe: Roasted Pacific Salmon and Mexican Bean Salad

ROASTED PACIFIC SALMON AND MEXICAN BEAN SALAD

2 tbsp. cumin, ground
2 tbsp. cardamom, ground
2 tbsp. coriander seeds, crushed
1 tbsp. sea salt
1/2 tsp. chili pepper seasoning blended with (see next ingredient)
1 tsp. cinnamon
12 (6 oz. ea.) salmon fillets (skin removed)
6 cups black beans, cooked and drained
1 cup brown rice, cooked
4 cups corn kernels, fresh or frozen, cooked and drained
4 cups tomatoes, chopped
2 cups seedless cucumbers, chopped
1 cup scallions, sliced (green and white parts)
1 cup cilantro, chopped
1 cup green pepper, chopped
3 jalapeno peppers, seeded and finely chopped
3 cups vinaigrette dressing
TO SERVE:
12 cups mesclun salad greens (assorted baby greens)
6 avocados, sliced
36 (approx. 6 limes) lime wedges
12 cilantro sprigs
1 cup pumpkin seeds, toasted

Preheat oven to 450 degrees F.

Mix the first 6 seasonings together and reserve.

Place fillets on lightly oiled sheet pan and sprinkle seasoning mixture on top of fillets.

Bake at 450 degrees F until Salmon is done and easily flakes, about 5-6 minutes. Cool and reserve.

Mix black beans with remaining 8 ingredients and add the vinaigrette dressing. Mix carefully until all ingredients are well-combined. Adjust seasoning if desired.

TO SERVE:
Line plates with approximately 1 cup mesclun greens and top, covering the greens only partially with the bean salad. Arrange broken, flaked Salmon fillets on top of salad. Garnish alternately with sliced avocados, limes, cilantro sprigs and sprinkled toasted pumpkin seeds.

Servings: 12
Source: The Association for Dressing and Sauces