Pecan Salmon Salad with Honey Mustard Dressing

• 1
  
  cup honey
  
• 1
  
  cup Dijon mustard
  
• ¹⁄₂
  
  cup olive oil, you might need a touch more
  
• 3
  
  tablespoons fresh lemon juice
  
• 6
  
  (6 ounce) salmon fillets, boned and skinned
  
• ¹⁄₂
  
  teaspoon sea salt
  
• 1
  
  teaspoon fresh white pepper
  
• 3
  
  cups pecans, measure then finely grind
  
• 1
  
  cup chopped pecan pieces
  
• 
  
  olive oil or light olive oil (for cooking)
  
• 12
  
  cups mixed salad greens
  
• 1
  
  pint grape tomatoes
  
• 1
  
  (14 -28 ounce) can mandarin orange segments, drained and chopped
  

directions

• Preheat oven to 350 degrees.
• In a small bowl combine the honey, mustard, oil and lemon juice.
• Whisk well.
• Remove 1/3 cup-cover and set aside the 2/3 cup.
• Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans.
• Repeat until all filets are prepared.
• Place 1 T. olive oil a medium oven proof pan over medium heat.
• Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides.
• Place in preheated oven and bake for another 5 minutes.
• Meanwhile place 2 cups of mixed salad green’s on each of 6 plates.
• Divide the tomatoes and oranges evenly between plates.
• Remove fish and place one filet on each of the salad beds.
• Drizzle with remaining dressing and sprinkle with the chopped pecan pieces.
• Serve.