Spice-Crusted Salmon with Lime-Orange Salsa

From EatingWell: January/February 1994

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

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7 Reviews for Spice-Crusted Salmon with Lime-Orange Salsa

06/01/2010

meeklyblooming

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 out my juicer. WAY faster, but you get the membrane in, so maybe not a good idea. Then, I thought of a grapefruit - why is it we get "membrane-less" sections every time we eat one of those? So I tried, with a "sharp knife", the same way I would do a grapefruit- i.e, in sliced halves, peel on. Perfect - 2 minutes, maybe 4. Since it's such a hit at my house (and I love the salsa for other things), I'm really glad I figured this out! Definitely recommend this to any one - spiciness and chunkyness of the salsa is totally up to the cook, and it's fantastic with the salmon (as well as on wheat toast with cream cheese)!

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02/16/2010

Anonymous

Not sure how this can be considered "Quick" if you take the time to remove each orange section membrane, but it was worth the trouble. With one full serving left, I'm planning to have it cold on a bed of greens for lunch...should be delicious! I also have enough leftover orange salsa to try on top of chicken for another dinner. Can't wait!

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01/20/2010

Anonymous

Thank you, thank you, thank you for having this on the website! I'm like Kate; I made this in 1994 and, instead of digging through very old EatingWells, I found it instantly in 2010 on the web. Gotta love it! Great flavors. Salsa is divine. Making it in advance is recommended, but it's great even with an hour set.
Richard

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09/28/2009

Anonymous

This was published in an Eating Well issue long ago and I made it often--A favorite among friends and family. I'm thrilled you have it on your website since I had loaned my copy to a friend and never got it back.

Kate, Kansas City, MO

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09/28/2009

Anonymous

Excellent dish. Took an hour to prepare. I didn't feel like this was a quick dish. But it was worth the time I put into it. Wow. Even the kids loved it (minus the salsa).

Sonnie, Lexington, KY

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