| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 4 | Servings: | |
INGREDIENTS
| 4 | Navel oranges | |
| 1 | Red onion, finely | |
| chopped | ||
| 1/4 | c | Fresh lime juice |
| 1/4 | c | Chopped fresh cilantro |
| 1 | T | Minced chipotle peppers |
| 1 | Clove garlic, minced | |
| Salt & freshly ground | ||
| black pepper to taste | ||
| 1 | T | Coriander seeds, crushed |
| 1 | T | Cumin seeds |
| 1/2 | T | Black peppercorns |
| 1 | t | Kosher salt |
| 1 | lb | Salmon fillet, skin |
| removed cut in 4 | ||
| portions | ||
| 4 | mg sodium, 59 mg cholesterol. |
INSTRUCTIONS
Salsa With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper. (Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours.) 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. Prepare grill. Coat salmon with the spice mixture. Grill on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with salsa. Makes 4 servings Per serving: 251 calories; 26 g protein, 8 g fat, 21 g carbohydrate, From Eating Well Magazine, Jan/Feb 94. Submitted By WA6AWD@WOLFENET.COM (ALAN BURGSTAHLER) On 19 DEC 1995 105854 -0700 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 26.1mg
Sodium: 2994.5mg
Potassium: 688.3mg
Carbohydrates: 24g
Fiber: 6.2g
Sugar: 12.5g
Protein: 24.9g