Spice Crusted Salmon With Lime-Orange Salsa

Recipe Ingredients

		Salsa
4		Navel oranges
1		Red onion - finely (small)
1/4 cup	59ml	Fresh lime juice
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1 tablespoon	15ml	Minced chipotle peppers
1		Garlic - minced
		Salt and freshly ground - black pepper to taste
		Salmon and Spice Crust
1 tablespoon	15ml	Coriander seeds - crushed
1 tablespoon	15ml	Cumin seeds
1/2 tablespoon	7.5ml	Black peppercorns
1 teaspoon	5ml	Kosher salt
1 lb	454g / 16oz	Salmon fillet - skin
		Cut in 4 - portions

Recipe Instructions

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. (Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours.) 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. Coat salmon with the spice mixture. Grill on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with salsa.

From Eating Well Magazine, Jan/Feb 94.

Source:
Denton and Valiani

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