Guava & Pistachio Glazed Salmon with Orange Fennel Salad from SachetdEpices.blogspot.com

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2 salmon fillet portion cuts 2 T. vegetable oil 1/4 c. guava paste 1/4 c. toasted pistachios, roughly chopped 2 T. fresh orange juice, divided dash cayenne pepper dash sea salt 1 large handful spring greens 1 large handful baby kale 1 orange, peeled and segmented 1/2 small fennel root bulb, shaved 2 T. coconut oil salt and pepper to taste

Preheat oven to 350°. Heat vegetable oil in a large skillet over medium-high heat. Season both sides of the salmon fillets with salt and pepper. Sear the first side, and flip only when the salmon moves easily when gently nudged with a spatula. Sear the second side briefly, then transfer to a well-greased roasting rack on a sheet pan.

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Soften guava paste in the microwave and then mix with chopped pistachios, half of the orange juice, cayenne pepper, and sea salt. Smear mixture on top of each piece of salmon. Finish cooking salmon in the oven to an internal temperature of 125°, about 10 minutes.

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Meanwhile, toss together greens, kale, orange segments, shaved fennel, coconut oil, remaining orange juice, and salt and pepper to taste. Pile half of the salad on each of two dinner plates and place the salmon on top to serve.

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(Serves 2.)