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Spice-Crusted Salmon with Lime-Orange Salsa

:  January/February 1994

Your rating: None Average: 4.1 (10 votes)

In this salsa, citrus shows its two sides, the sweetness of the oranges contrasting with the tartness of lime juice. Chipotle peppers contribute a dark, distinctive heat.


READER'S COMMENT:
"I've made this twice, and I finally figured out the secret to making it quick. I peeled the oranges and "removed the membrane" semi-successfully, but it took 25 minutes per orange. I finally decided I couldn't take it any more, and took...
Spice-Crusted Salmon with Lime-Orange Salsa Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

Salsa

  • 4 navel oranges
  • 1 small red onion, finely chopped
  • 1/4 cup lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced chipotle peppers
  • 1 clove garlic, minced
  • Salt & freshly ground pepper, to taste

Salmon & Spice Crust

  • 1 tablespoon coriander seeds, crushed
  • 1 tablespoon cumin seeds
  • 1/2 tablespoon black peppercorns
  • 1 teaspoon kosher salt
  • 1 pound salmon fillet, skin removed, cut into 4 portions

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Preparation

  1. To make salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onion, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper.
  2. To make 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.
  3. Preheat grill or broiler.
  4. Coat salmon with the spice mixture. Grill or broil on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with the salsa.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 8 hours.

Nutrition

Per serving: 302 calories; 13 g fat ( 3 g sat , 5 g mono ); 67 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 25 g protein; 4 g fiber; 430 mg sodium; 740 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 fruit, 4 lean meat


More From EatingWell

Recipe Categories

Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Entertaining, casual
Everyday favorites
Type of Dish
Main dish, fish/seafood
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
30 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Servings
4
Main Ingredient
Fish
Preparation/ Technique
Broil
Grill/BBQ
Meal/Course
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
Valentine's Day
Publication
January/February 1994
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