Recipe by Becca Bricker
I found this on the internet. I haven't made yet but it sounds delicious.
Top Review by FloridaNative
First, I have to say this is absolutely delicious, though I had to modify this recipe somewhat based on what I had in the pantry and personal preference. I cut back on the onion a bit, and I didn't have coriander or cumin seed, so I 'dry-toasted' some ground in a dry skillet and then added it to freshly ground black pepper and fine sea salt. I also cut back a bit on the cilantro, using dried - about 1 tablespoon - as we're not huge cilantro fans. Regardless, this was an excellent dish. I grilled the salmon and served it with the fresh salsa. It was a huge hit and DH has already asked for a repeat. Thanks for posting - made for Spring PAC 2012.
- 4 navel oranges
- 1 small red onion, finely chopped
- 1⁄4 cup lime juice
- 1⁄4 cup chopped fresh cilantro
- 1 tablespoon minced chipotle pepper
- 1 garlic clove, minced
- salt & freshly ground black pepper
- 1 tablespoon coriander seed, crushed
- 1 tablespoon cumin seed
- 1 1⁄2 teaspoons black peppercorns
- 1 teaspoon kosher salt
- 1 lb salmon fillet, skin removed, cut into 4 portions
Directions See How It's Made
- 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.