Macadamia Nut and Cumin Crusted Salmon with Chukar Cherries Peach Cherry Salsa
Chef Frank Magana
Two 7oz Salmon Fillets | ¼ Cup Macadamia Nuts- chopped | 1 Tsp Parsley- chopped |
1 Tsp Ground Cumin | 1½ Tbsp Olive Oil |Salt and Pepper to taste | 1 Jar Chukar Cherries Peach Cherry Salsa
Coat flesh side of salmon fillets equally with parsley, macadamia nuts and cumin, season with salt and pepper. Heat a non-stick sauté pan over medium high heat and add olive oil. Place salmon in the pan, coating side down, cook 3-4 minutes until golden brown. Turn salmon over and cook for 1 minute. Move salmon off to the side of the sauté pan and pour in ½ of the jar of salsa. Cook for an additional 4 minutes or until salmon is just done. Remove salmon and place on a serving plate and top with warm peach and cherry salsa.