Pecan Crusted Salmon Over a Salad of Baby Greens with Mango Salsa

Had this for dinner last night at my friends Meg and Robs place.  It was so beautiful to look at I knew it had to taste great too!  Here is the recipe she followed:

Salmon fillets

  • 8 portions of salmon fillets cut in 4-5 oz. portions
  • 2 cups pecans
  • 1 Tbs. garlic
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne
  • 1/2 cup extra virgin olive oil

Grind pecans in to a coarse meal. Add all ingredients together.
Dip salmon fillets in olive oil and roll in pecan crumb mixture.

Heat a large fry pan and lightly sauté the salmon on one side. Turn onto a sheet pan and roast fish in a 450 degree F oven for 4-5 minutes or until done to taste.

Mango Salsa

  • 2 ripe mangos, skinned and cubed
  • 1/2 cup red diced onions
  • 1 tsp. orange zest
  • 1 diced red bell pepper
  • shot of orange juice
  • shot of red wine vinegar
  • 1 bunch chopped cilantro

Mix all ingredients together and let sit for at least 2 hours.

  • Enough baby greens for 8 to use as a base for the salmon

Toss greens in 1 teaspoon each of olive oil and balsalmic vinegar. Add pinch of salt. Place greens on each plate. Top with salmon, then top with salsa and serve.

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