1. Preheat oven to 350° F. Combine all ingredients in a small saucepan and place over medium heat. Simmer four minutes then drain.

2. Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes or until toasted. Remove from oven and let cool completely on rack. Lightly chop pecans into ¼-inch pieces.

1. Combine chili powder, coriander, pepper and Florida Orange Juice in saucepan over medium heat. Bring to a simmer then set aside to cool for 10 minutes. Stir-in chopped cilantro.

2. Place salmon fillets in a 9×13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more.

3. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool.

4. To cook salmon, lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more.

5. Once cooked, remove skillets from heat and allow fillets to rest in hot pans.

1. Place half the reserved salmon marinade in a small mixing bowl. Whisk in oil and set aside.

2. Combine greens, cilantro, pecans, and currants in large mixing bowl. Add dressing and honey-roasted pecans. Toss well and divide onto the center of six plates.

3. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.