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Pungent Crusted Salmon with Moro Orange Salsa

Here's how you make Pungent Crusted Salmon with Moro Orange Salsa
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  • Servings: 4
  • Prep: 15m
  • Cook: 60m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • SALSA
  • 1/2 cup blood orange sections, diced (Sunkist moro orange)
  • 1 cup roma tomatoes, diced
  • 1 tablespoon onions, finely chopped
  • 1 teaspoon green jalapeños, minced
  • 2 tablespoon cilantro leaves, minced
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste
  • SALMON
  • 4 salmon fillets, boneless and skinless (6 oz. each)
  • 4 teaspoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cinnamon
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Make blood orange salsa. Combine blood orange sections, tomatoes, onions, jalapenos, cilantro and vinegar. Season with salt and pepper to taste. Toss gently and mix thoroughly. Cover and refrigerate a minimum of 1 hour.

  • Step 2: Brush each salmon fillet with 1 teaspoon of olive oil - 1/2 teaspoon per side. Season fillets with salt and pepper to taste.

  • Step 3: Combine cumin, coriander and cinnamon, mixing well. Press 2 teaspoons of spice mixture on top of each fillet.

  • Step 4: Heat an ovenproof skillet (cast iron would be great) to smoking. Place salmon fillets, spice coated side down, and sear until blackened, about 1 - 2 minutes.

  • Step 5: Turn salmon fillets and sear plain side down.

  • Step 6: Remove pan from heat and place in a 350 degree preheated oven for 5 – 10 minutes and cook salmon until desired doneness. Cooking time will vary based on the thickness of fillet.

  • Step 7: Place cooked salmon fillets on serving plates and top each with 1/4 cup blood Orange Salsa. Serve.

We hope you enjoy this recipe!

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