Pecan Crusted Salmon with Mango Salsa

• 2 whole Mangoes
• 1/2 cups Diced Red Onion
• 1 whole Diced Poblano Pepper
• 1 whole Red Bell Pepper
• 1 teaspoon Orange Zest
• 1 Tablespoon Orange Juice
• 1 bunch Cilantro, Chopped
• 1 Tablespoon Red Wine Vinegar
• 2 pounds Salmon
• 2 cups Chopped Pecans
• 1 clove Garlic
• 1/4 teaspoons Cayenne
• 1/2 cups Extra-Virgin Olive Oil
• 1 teaspoon Extra-Virgin Olive Oil
• 1 teaspoon Balsamic Vinegar
• 1 bag Mesclun Mix
• 1/2 teaspoons Salt

1. -Peel mango and cube, dice onion, finely dice pablano pepper, dice red pepper, zest orange, juice orange, chop cilantro, add red wine, mix and let sit 1 to 2 hours.
2. Pre heat oven to 450 degrees, chop pecans, mince garlic, measure out cayenne, place in bowl with pecans and mix.
3. Dip fillets in oil and roll in the pecan crumb mixture.
4. Heat large skillet and lightly saute salmon on one side.
5. Turn onto a sheet pan and bake fish in oven for 4-5 minutes or until done to taste.
6. Toss greens with 1 teaspoon oil, balsamic vinegar.
7. Place greens on plate, add salmon and cover with mango salsa.

mangoes, red onion, pepper, red bell pepper, orange zest, orange juice, cilantro, red wine vinegar, salmon, pecans, clove garlic, cayenne, extravirgin olive oil, extravirgin olive oil, balsamic vinegar, salt

Taken from tastykitchen.com/recipes/main-courses/pecan-crusted-salmon-with-mango-salsa/ (may not work)