Ingredients
- 1 lb salmon fillet, cut in half (to fit in a steamer basket)
- 1 tsp ground cumin
- Juice from 2 limes (about 1/4 cup)
- 8 cups mixed baby greens
- 1 avocado, thinly sliced
- 1 large orange, pith and peel removed, segments separated
- almonds, toasted
- 5 tbsp orange juice
- 2 tbsp olive oil (Stonehouse Blood Orange Olive Oil if you have it)
- 1/4 cup white Balsamic vinegar
- 1 tbsp chopped fresh ginger
Directions
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Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool.
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Mix dressing ingredients in a small bowl.
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With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves.
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Divide among 4 plates. Arrange avocado slices and orange sections on top of each salad and drizzle lightly with dressing. Top with almonds.