| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
4 |
Servings: |
INGREDIENTS
| 4 |
|
Navel oranges |
| 1 |
sm |
Red onion, finely chopped |
| 1/4 |
c |
Fresh lime juice |
| 1/4 |
c |
Chopped fresh cilantro |
| 1 |
tb |
Minced chipotle peppers |
| 1 |
|
Clove garlic, minced |
|
|
Salt & freshly ground black pepper to taste |
| 1 |
tb |
Coriander seeds, crushed |
| 1 |
tb |
Cumin seeds |
| 1/2 |
tb |
Black peppercorns |
| 1 |
ts |
Kosher salt |
| 1 |
lb |
Salmon fillet, skin removed, cut in 4 portions |
INSTRUCTIONS
SALSA
SALMON & SPICE CRUST
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, 437
mg sodium, 59 mg cholesterol.
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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