Salmon Bake with Pecan Crunch Coating and Mango Salsa

By bdeedman

Ingredients

• Salsa:
• 4 (4-6oz) Salmon fillets
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 Tbsp Dijon mustard
• 2 Tbsp Butter
• 1 1/2 Tbsp Honey
• 1/4 cup soft bread crumbs
• 1/4 cup finely chopped pecans
• 2 tsp chopped fresh parsley
• 1 Tbsp brown sugar
• 2 ripe mangoes
• 1/2 cup red onions, diced
• 1 tsp orange zest
• 1 finely diced poblano pepper
• 1 diced red bell pepper
• shot of orange juice
• shor of red wine vinegar
• 1 Tbsp honey
• 1 bunch chopped cilantro

Preparation

Step 1

Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased 13x9inch pan. Combine Dijon mustard, butter, honey and brown sugar. Brush on fillets. Combine bread crumbs, pecans and parsley; spoon mixture evenly on top of each fillet. Bake at 450 for 10 minutes or until fish flakes when tested with a fork. Garnish with fresh parsley and lemon slices.

Salsa:
Mix all ingredients together and let sit for 2 hours.

Toss greens in 1tsp each of olive oil and balsamic vinegar. Add pinch of salt. Place greens on each plate.