Almond Crusted Salmon with Cucumber Pico De Gallo and Feta - Northern Michigan's News Leader

Almond Crusted Salmon with Cucumber Pico De Gallo and Feta

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4 6oz. Salmon filets
8 oz. Organic mixed greens
  Red wine vinegar and extra virgin olive oil
1/2 cup Almonds (finely chopped)
For Pico De Gallo
1 Cucumber (peeled, seeded and diced)
2 Shallots (minced)
1 clove Garlic (minced)
1/4 cup Cilantro (minced)
1 Lime (Juiced)
1/4 cup New Mexican green chiles
  Salt and pepper to taste
Mix all ingredients for Pico De Gallo together and let rest for 2 hours.

Garnish: 8 tbs. Feta cheese, crumbled

Heat a small amount of oil in a pan until very hot. Season salmon fillets with salt and black pepper and press firmly into almonds. Place fillets in the hot pan and cook for about 2 minutes on each side. Remove from the pan and let rest. Toss mixed greens with vinegar and olive oil and distribute among plates. Place a salmon fillet on the salad and scoop the pico de gallo over each fillet. Top with crumbled feta.