For the greatest omega-3 benefit buy the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says.
INGREDIENTS (for 4 servings):
- Salad:
- 2 ounces pine nuts
- 5 cups mixed greens
- 1 (15 ounce) can black beans, drained and rinsed
- 1 cup scallions, sliced
- 1 large orange, cut in 1-inch chunks
- 1/2 cup feta cheese, crumbled
- 1 cup cilantro, chopped
-
- Dressing:
- 2 tablespoons orange juice concentrate
- 4 tablespoons olive oil
- 1/2 teaspoon cumin
- 1 1/2 tablespoons balsamic vinegar
- 2 garlic cloves, crushed
- 1/4 teaspoon salt
-
- Cumin-Crusted Salmon:
- 1 1/2 tablespoons cumin
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound salmon fillet, skin removed
PREPARATION:
Heat a non-stick skillet, add pine nuts and stir until toasty, about 5 minutes. In a large bowl, place all salad ingredients (reserve half of the cilantro and half of the pine nuts for garnish).
In a separate bowl, stir dressing ingredients together.
In a bowl, combine cumin, paprika, salt and pepper. Cut salmon in 8 strips and coat with spices. Grill (or sear in a non-stick skillet brushed with canola oil) until crusty.
Toss salad and dressing; divide on plates. Top with salmon and reserved cilantro and pine nuts.