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Spice Crusted Salmon With Lime-Orange Salsa

Type: Fish
Serves: 4 people

Recipe Ingredients

  Salsa
4   Navel oranges
1   Red onion - finely (small)
1/4 cup 59mlFresh lime juice
1/4 cup 4g / 0.1ozChopped fresh cilantro
1 tablespoon 15mlMinced chipotle peppers
1   Garlic - minced
  Salt and freshly ground - black pepper to taste
  Salmon and Spice Crust
1 tablespoon 15mlCoriander seeds - crushed
1 tablespoon 15mlCumin seeds
1/2 tablespoon 7.5mlBlack peppercorns
1 teaspoon 5mlKosher salt
1 lb 454g / 16ozSalmon 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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