Pecan Crusted Salmon with Mango Salsa Recipe

Name: Pecan Crusted Salmon with Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1192

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 whole Mangoes, 1/2 cups Diced Red Onion, 1 whole Diced Poblano Pepper, 1 whole Red Bell Pepper, and more.

Yes, Pecan Crusted Salmon with Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pecan Crusted Salmon with Mango Salsa

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