Spice-crusted salmon with lime-orange salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Navel oranges | |
| 1 | small | Red onion, finely chopped |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Chopped fresh cilantro |
| 1 | tablespoon | Minced Chipotle peppers |
| 1 | Clove garlic, minced | |
| Salt & freshly ground black pepper to taste | ||
| SALMON & SPICE CRUST | ||
| 1 | tablespoon | Coriander seeds, crushed |
| 1 | tablespoon | Cumin seeds |
| ½ | tablespoon | Black peppercorns |
| 1 | teaspoon | Kosher salt |
| 1 | pounds | Salmon fillet, skin removed, cut into 4 portions |
Directions
~In this salsa, citrus shows its two sides, the sweetness of the oranges contrasting with the tartness of lime juice. Chipotle peppers contribute a dark, distinctive heat. They are sold dried or canned.
Look for them in Latino food stores. - SALSA ~ TO MAKE SALSA: With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, Chipotle peppers and garlic. Stir to combine. Season with salt and pepper. (The salsa can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.) TO MAKE SALMON: Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt. Prepare grill or preheat broiler. Coat salmon with the spice mixture. Grill or broil on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with the salsa. Serves 4. 251 CALORIES PER SERVING: 26 G PROTEIN 8 G FAT, 21 G CARBOHYDRATE; 437 MG SODIUM; 59 MG CHOLESTEROL.