Cumin Salmon Spinach Salad Bowl with Mango-Lime Salsa

This is a favorite salad idea that I came up with to use up some of the delicious Mango-Lime Salsa that was leftover from the day before. Using the salsa on a salad means that an oil based dressing is not at all necessary. The baked tortilla bowls use only a very little olive oil to crisp them up by baking them instead of deep frying, as happens in many restaurants. This makes a very light, very delicious and very satisfying meal. A very tasty way to eat healthy.

To make the tortilla bowls, brush both sides of a 10 inch tortilla with extra virgin olive oil. Whole wheat or regular tortillas both work well. Using a fork, perforate the surface of the tortilla about a dozen times, this will prevent the tortilla from puffing up during the baking time. At 4 equally spaced points around the perimeter of the tortilla, pleat the edge of the tortilla by folding it back again itself and securing into place with a toothpick. Bake on a cookie sheet in a 350 degree F oven until the tortilla becomes crisp. Cool on a wire rack and don’t forget to remove the toothpicks.

Fill the bowl with your favorite spinach salad fixins and top with Mango Lime Salsa and pan seared salmon cut in strips. Sprinkle with toasted sesame seeds.

Any grilled or pan seared fish will work well, as will grilled chicken strips or pork tenderloin medallions.

Pan Seared Cumin Salmon
(Serves 4)

4 individual salmon fillets
1 cup flour
3 tsp ground cumin
1 tsp black pepper
1 ½ tsp salt
1 tsp cayenne pepper (optional)

Heat 3 tbsp olive oil in a heavy bottom skillet. Mix together the flour and spices well and dredge the salmon fillets in it. Pan sear for 2-4 minutes per side depending on the thickness of the fillets.