Moroccan Salmon Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.In a small bowl, combine the cumin, paprika, cinnamon, salt, and pepper. Rub the spice mixture onto the salmon fillets.
• STEP 3.Grill the salmon for 4-5 minutes per side, or until cooked through.
• STEP 4.In a large bowl, combine the mixed greens, cherry tomatoes, cucumbers, olives, and red onion.
• STEP 5.In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 6.Drizzle the dressing over the salad and toss to coat.
• STEP 7.Divide the salad onto plates and top with the grilled salmon fillets.
• STEP 8.Serve the Moroccan salmon salad immediately, garnished with fresh herbs, such as cilantro or mint.

Cooking Tips

• You can use any type of salmon fillets, such as Atlantic or sockeye, for this recipe.
• For added flavor, you can sprinkle the salmon with lemon zest before grilling.
• Leftover salad can be stored in the refrigerator for up to 2 days, but the salmon is best enjoyed fresh.

Storage and Serving

• Serve the Moroccan salmon salad immediately, garnished with fresh herbs, such as cilantro or mint.
• Pair the salad with crusty bread or couscous for a more filling meal.
• Leftover salad can be stored in the refrigerator for up to 2 days, but the salmon is best enjoyed fresh.