Pecan crusted salmon

• 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 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. 

Flip the fish about halfway through baking.

Check that there's still wine in the dish, as this keeps it from drying out.

Fish is done when skin is loose to the touch and meat in the thickest part has turned from tranluscent to pink or white, and is slightly flaky.

Serve with rice.
 
 
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