Spice-Crusted Salmon With Lime-Orange Salsa |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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One of my Aunt Bonnie's recipes. This recipe is best described as fresh, light, and full of flavor. It’s easy to prepare, and the salsa can be made a day ahead to give it an extra kick Ingredients:
1 (7 ounce) can chipotle chiles in adobo |
1 1/2 cups orange sections (about 4 oranges) |
1/2 cup fresh orange juice (about 2 oranges) |
1/3 cup finely chopped red onion |
1/4 cup fresh lime juice |
1/4 cup chopped fresh cilantro |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1 tablespoon coriander seed |
1 tablespoon cumin seed |
1 1/2 teaspoons black peppercorns |
1 teaspoon kosher salt |
4 (6 ounce) salmon fillets (about 1 inch thick) |
cooking spray |
Directions:
1. To prepare the salsa, remove 1 chile from can and mince. Reserve the remaining chiles and adobo sauce for another use.
2. Combine chile and next 8 ingredients (chile, orange sections, orange juice, onion, lime juice, cilantro, salt, black pepper, and garlic cloves) in a bowl; toss well.
3. Preheat broiler.
4. To prepare the salmon, cook the coriander and cumin seeds in a small skillet over medium heat for 2 minutes or until toasted.
5. Place the seeds, peppercorns, and salt in a spice or coffee grinder, and process until coarsely ground. Rub the coriander mixture over the salmon.
6. Place the salmon on a broiler pan coated with cooking spray; broil for 10 minutes or until the fish flakes easily when tested with a fork. Serve with salsa.
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