Southwestern Salmon Salad

• for salad:
• One half bag of mixed spring greens
• Half a head of romaine lettuce, washed and cut
• One red onion, sliced thinly
• Pinch of sugar
• 2 tsp butter
• 6-8 oz salmon fillet
• 1 tsp cumin
• Salt and pepper to taste
• 1 tsp paprika or red chile powder
• One Jicama root
• 1 Asian pear
• 1 diced tomato
• For dressing:
• Juice of one small lemon
• 1/4 cup of vegetable or olive oil
• 1-2 tbsp of cider vinegar
• 1 tsp cumin
• 1 tbsp sugar
• Salt and pepper to taste

1. Caramelized onions:
2. Toss onions with one tsp of butter and pinch of sugar in saute pan. Cook over medium low heat until onions wilt and become somewhat translucent.
3. Salmon:
4. In a small bowl, mix cumin, red chile, pinch of sugar. Add salt and pepper to taste. Dust salmon with spice mixture. Heat a saute pan on medium-high. Add 1 tsp of butter. Quickly sear Salmon on both sides, about 3 minutes per side. Salmon should be pink in center.
5. For Dressing:
6. Whisk all ingredients together. Season to taste with salt and pepper.
7. Assemble salad:
8. In a large bowl, toss spring greens with romaine. Add pear, tomato, and jicama around the bowl and toss with dressing. Top with warm salmon and finish with a small mound of wilted onions on top of the salmon.

salad, red onion, sugar, butter, salmon fillet, cumin, salt, paprika, jicama root, pear, tomato, lemon, ubc, vinegar, cumin, sugar, salt

Taken from www.epicurious.com/recipes/member/views/southwestern-salmon-salad-1206741 (may not work)