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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Source: Better Homes and Gardens Ingredients:
2 (4 ounce) skinless salmon fillet, 3/4 inch thick (fresh or frozen) |
1 tablespoon olive oil or 1 tablespoon cooking oil |
3/4 teaspoon ground cumin |
3 cups torn mixed greens |
1/4 cup matchstick sized strips jicama |
1/4 cup sliced ripe olives |
1/4 cup bottled original-style buttermilk ranch salad dressing |
Directions:
1. Thaw fish if frozen.
2. Rinse fish; pat dry.
3. Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
4. In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
5. Cook fish on one side for 4 to 5 minutes or until golden.
6. Turn carefully.
7. Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
8. Meanwhile, divide greens, jicama and olives among 2 salad plates.
9. Set aside.
10. To serve place 1 fish fillet atop greens on each plate.
11. Combine salad dressing and remaining cumin; drizzle atop salmon.
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