Spice-Crusted Salmon with Lime-Orange Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is best described as fresh, light, and full of flavor-a combination that is hard to find. The author says she came up with it for a nutrition class and happened to have all the ingredients on hand. She knew she would get a good grade. 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 sauce |
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 seeds |
1 tablespoon cumin seeds |
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; mince. Reserve the remaining chiles and adobo sauce for another use. Combine chile and next 8 ingredients (chile through garlic) in a bowl; toss well.
2. Preheat broiler.
3. To prepare the salmon, cook the coriander and cumin seeds in a small skillet over medium heat for 2 minutes or until toasted. Place the seeds, peppercorns, and salt in a spice or coffee grinder, and process until coarsely ground. Rub the coriander mixture over the salmon. 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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