Spice crusted salmon with lime-orange salsa
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Spice crusted salmon with lime-orange salsa
  Salmon    Salsa    Fish    Spices  
Last updated 6/12/2012 1:24:07 AM. Recipe ID 57506. Report a problem with this recipe.
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      Title: Spice crusted salmon with lime-orange salsa
 Categories: Fish
      Yield: 4 Servings:
 
MMMMM---------------------------SALSA--------------------------------
      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

MMMMM--------------------SALMON & SPICE CRUST-------------------------
      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
 
  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
 




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Recipe ID 57506 (Apr 03, 2005)

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