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Categories:
oranges red onion lime juice fresh cilantro pepper garlic salt salmon coriander seed cumin black peppercorns kosher salt salmon fillet
Viewed: 68 - Published at: 5 years agoIngredients
- 4 navel oranges
- 1 small red onion, finely chopped
- 14 cup lime juice
- 14 cup chopped fresh cilantro
- 1 tablespoon minced chipotle pepper
- 1 garlic clove, minced
- salt & freshly ground black pepper, to taste
- salmon, &
- 1 tablespoon coriander seed, crushed
- 1 tablespoon cumin seed
- 12 tablespoon black peppercorns
- 1 teaspoon kosher salt
- 1 lb salmon fillet, skin removed, cut into 4 portions
Method
- To make salsa: With a sharp knife, remove skin and white pith from oranges and discard.
- Working over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl.
- Add onion, lime juice, cilantro, chipotle peppers and garlic.
- Stir to combine.
- Season with salt and pepper.
- 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.
- Preheat grill or 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.
- Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 8 hours.
