PECAN CRUSTED SALMON
(Serves 8)
FROM COASTANGLER.COM

SECTION 1.

8 SALMON FILLETS
2 C. COARSE-GROUND PECANS
1 T. CRUSHED GARLIC
1/2 TSP. SALT
1/4 TSP. CAYENNE PEPPER
1/2 C. OLIVE OIL

SECTION 2.

MANGO SALSA

2 SKINNED, CUBED RIPE MANGOS
1/2 C. DICED RED ONIONS
1 TSP. ORANGE ZEST
1 FINELY DICED POBLANO PEPPER
1 DICED RED PEPPER
1 OZ. ORANGE JUICE
1 OZ. RED WINE VINEGAR
1 BUNCH CHOPPED CELANTRO (OPT.)

SECTION 3.

1-1/2 LB. BABY GREENS
1 TSP. OLIVE OIL
1 TSP. BALSAMIC VINEGAR
PINCH OF SALT

 

 

 

 

SECTION 1.

MIX TOGETHER: PECANS, GARLIC, SALT AND CAYENNE TOGETHER.
DIP FILLETS IN OLIVE OIL AND ROLL IN PECAN CRUMB MIXTURE.
HEAT A LARGE FRY PAN AND GENTLY SAUTE THE FILLETS ON ONE SIDE.

TURN OUT ON BAKING SHEET, SAUTEED SIDE UP.
BAKE FOR 4-5 MINUTES AT 450o
TEST FOR FLAKINESS.

SECTION 2.

COMBINE ALL INGREDIENTS FOR SALSA AND ALLOW TO SIT FOR 2 HOURS.

SECTION 3.

TOSS THE BABY GREENS WITH THE OIL, VINEGAR AND SALT.

PRESENTATION:
PLACE GREENS ON EACH PLATE.
PLACE A SALMON FILLET ON LETTUCE.
PLACE A HEAPING TABLESPOON OF SALSA ON LETTUCE, LEANING AGAINST ONE EDGE OF THE FISH.

SERVE EXTRA SALSA SEPARATELY.