Prep Time: 30 minutes
Servings: 4
Ingredients:
- 1/2 cup freshly squeezed; lime juice (or juice of 2 limes)
- 1 teaspoon ground cumin
- 4 salmon fillets
- 1 1/2 teaspoon red chili flakes
- 1 yellow bell pepper
- ¼ cup fresh chopped parsley
- 1½ teaspoon salt
- 2 tablespoon water
- 1 red bell pepper
- 1 onion, cut into wedges
- 2 tablespoon olive oil
- 1 table spoon honey
- 1 tablespoon minced garlic
- 1 green bell pepper
Directions:
- In a large skillet, cook the pecans, 2 tablespoons vinegar, cayenne, and cinnamon over medium heat until nuts are toasted, about 4 minutes. Sprinkle with 1 tablespoon sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
- Place salad greens in a large bowl. In a small bowl, whisk the oil, mustard, salt and remaining vinegar and sugar; drizzle over greens and toss to coat. Arrange the greens, pear slices and pecans on six salad plates. Sprinkle with cheese.