Southwest Pecan Salmon

    • 4 Fresh 6-oz Salmon Filets - Seasoned
    • 12 oz Pecans - Chopped
    • 2 oz Olive Oil
    • 12 oz Jumbo Lump Crabmeat
    • 8 oz Fresh Pico de Gallo
    • 8 oz Fresh Mango Chipotle Sauce
    • 4 oz Fresh Cilantro - Chopped

Mango Chipotle Sauce

    • Mango - Pureed
    • 1-2 Chipotle Chiles
    • 1 Red Pepper - Roasted
    • 1 Yellow Bell Pepper - Roasted
    • 1/2 Onion - Diced
    • 2 Tsp Roasted Garlic
    • 2 Cups Chicken Stock
    • 2 Tbs Red Wine Vinegar
    • 1/4 Cup Brown Sugar

Prepare the Sauce: Sauté the peppers and chilies in a medium saucepan for about 10 minutes. Add remaining ingredients and bring to a boil. Lower heat and simmer for 20 minutes. Puree in a blender, then return to pan. Keep warm until use.

Prepare the salmon: Press salmon filets onto pecans, in a large saucepan, saute salmon in olive oil. Transfer salmon to a preheated 375 degree oven, bake until desired doneness. While salmon is cooking, saute crabmeat in same large saucepan. Add Pico de gallo and mango chipotle sauce and heat until mixture begins to boil. To serve, ladle crabmeat mixture on filets and garnish with cilantro sprigs and lemon slices. Serve with your favorite steamed vegetables.

Serves: 4

From the Houston Galleria

Chef Bruce Molzan