1. Crust each salmon piece with ancho crust on one side
2. Preheat a nonstick 10” pan over medium heat, add olive oil
3. Add salmon crust side down and sear until the crust is well toasted and the fish is cooked about half way. Baste the fish with some of the olive oil in the pan.
4. Once salmon is halfway cooked, turn of heat, flip and let salmon carry over cook to desired finished internal temperature.
5. Lightly season with sea salt.
6. While salmon is carry resting in hot pan, toss the salad.
7. In a large bowl, place greens. Squeeze the lemon and lime juice over the greens, drizzle in extra virgin olive oil and season lightly with sea salt and fresh ground black pepper. Taste for flavor and set aside for a minute while the plate is prepared
8. Split avocado, remove pit and scoop from the skin. Slice each halve into ¼ inch slices
9. Fan or shingle avocado half onto the plate
10. Place salad greens onto the plate next
11. Then add the salmon to the plate
12. On top of the salmon place an 1 oz portion of pepper jam
13. Garnish the salad with a half cup of the diced roasted pineapple and a tablespoon of the pickled shallot rings