2 cups Citrus Beurre Blanc (see separate recipe)
3 Tbl Earth & Vine Mango Tequila Jalapeno Sauce
8 4 oz portions of salmon
Season the salmon with white pepper and salt. Dust with flour then dip in egg batter (egg and cream whipped together). Roll in crushed panko and macadamia nuts. Saute in half butter and half canola oil until golden brown. Finish in oven until done.
Mix the 2 cups of citrus Beurre Blanc and Earth & Vine Mango Tequila Jalapeno Sauce until smooth. Use as a sauce to top the salmon. Serve with angel hair pasta.