Spice-Crusted Salmon With Lime-Orange Salsa

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• Salsa

• 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

• Salmon

• 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.