Seared Salmon Salad

Ingredients

• 2 (4 ounce)  skinless salmon fillet, 3/4 inch thick (fresh or frozen)

• 1 tablespoon olive oil or 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. 1

   Thaw fish if frozen.

2. 2

   Rinse fish; pat dry.

3. 3

   Sprinkle fish lightly with salt, pepper and 1/2 teaspoon of the ground cumin.

4. 4

   In a medium nonstick skillet heat olive or cooking oil over medium high heat; add fish.

5. 5

   Cook fish on one side for 4 to 5 minutes or until golden.

6. 6

   Turn carefully.

7. 7

   Cook for 4 to 5 minutes more or until fish flakes easily with a fork.

8. 8

   Meanwhile, divide greens, jicama and olives among 2 salad plates.

9. 9

   Set aside.

10. 10

    To serve place 1 fish fillet atop greens on each plate.

11. 11

    Combine salad dressing and remaining cumin; drizzle atop salmon.