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:
Thaw fish if frozen.
Rinse fish; pat dry.
Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.
In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.
Cook fish on one side for 4 to 5 minutes or until golden.
Turn carefully.
Cook for 4 to 5 minutes more or until fish flakes easily with a fork.
Meanwhile, divide greens, jicama and olives among 2 salad plates.
Set aside.
To serve place 1 fish fillet atop greens on each plate.
Combine salad dressing and remaining cumin; drizzle atop salmon.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.