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.
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
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)
How to Make It
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.
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.
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