Seared Salmon Salad

• 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

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

salmon fillet, olive oil, ground cumin, mixed greens, matchstick, olives, buttermilk

Taken from www.food.com/recipe/seared-salmon-salad-54334 (may not work)