Categories: fish, salad

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

1. 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.

2. Mix dressing ingredients in a small bowl.

3. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves.

4. Divide among 4 plates. Arrange avocado slices and orange sections on top of each salad and drizzle lightly with dressing. Top with almonds.

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