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Spice-Crusted Salmon with Lime-Orange Salsa

Yield 4 servings (serving size: 1 fillet and 1/2 cup salsa)
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

  • Salsa:
  • 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
  • Salmon:
  • 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

Nutrition Information

  • calories 418
  • caloriesfromfat 33 %
  • fat 15.2 g
  • satfat 3.4 g
  • monofat 6.4 g
  • polyfat 3.5 g
  • protein 43.8 g
  • carbohydrate 27.5 g
  • fiber 5.4 g
  • cholesterol 107 mg
  • iron 2.9 mg
  • sodium 745 mg
  • calcium 134 mg

How to Make It

  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.