Pecan Crusted Salmon Over a Salad of Baby
Greens with Mango Ginger Salsa
Serves 8
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.
M A N G O S A L S A
2 ripe mangos, skinned and cubed
1/2 cup red onions, small diced
1 tsp. orange zest
1 finely diced poblano pepper
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 2 hours.
1 1/2 pounds baby greens
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.
WINE
RECOMMENDATION Boony Doon Ca' del Solo Il Pescatore 1993
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