Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary test

30 mins


Salmon & Spice Crust


Instructions Checklist
  • 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.

  • 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.

  • Preheat grill or broiler.

  • 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.


Make Ahead Tip: The salsa can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.

Nutrition Facts

329 calories; protein 25.3g; carbohydrates 22.8g; dietary fiber 4.5g; sugars 13g; fat 16.1g; saturated fat 3.5g; cholesterol 62.4mg; vitamin a iu 503.1IU; vitamin c 93.9mg; folate 82.9mcg; calcium 107mg; iron 2mg; magnesium 61.2mg; potassium 753.2mg; sodium 429.9mg; thiamin 0.4mg.

1 fruit, 4 lean meat