Chile Glazed Salmon with Orange Salsa

By mrivara

Ingredients

• For salsa
• 4 oranges
• 1/2 cup coarsely chopped fresh cilantro
• 1 small fresh jalapeño chile, seeded and finely chopped
• 1/2 small red onion, thinly sliced
• 1/4 cup olive oil
• 1/4 cup red-wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For salmon
• 8 (6-oz) pieces salmon fillet with skin (3 lb total)
• 1 cupchile glaze
• 2 tablespoons fennel seeds
• 2 tablespoons whole black peppercorns, coarsely crushed

Details

Servings 8

Preparation

Step 1

Preparation

Make salsa:
Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.

Prepare salmon:
Preheat broiler.

Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.

Serve salmon with salsa.