Prep 25 mins
Cook 10 mins
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
- 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
- To prepare the salsa, remove 1 chile from can and mince. Reserve the remaining chiles and adobo sauce for another use.
- 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.
- Preheat broiler.
- 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.