Pungent Crusted Salmon with Moro Orange Salsa
Created by Engrossed on May 3, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #9411
Ingredients
- 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
How to Make
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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.
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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.
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Step 3: Combine cumin, coriander and cinnamon, mixing well. Press 2 teaspoons of spice mixture on top of each fillet.
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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.
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Step 5: Turn salmon fillets and sear plain side down.
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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.
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Step 7: Place cooked salmon fillets on serving plates and top each with 1/4 cup blood Orange Salsa. Serve.
Nutritional Facts
- Serving Size: 1 (154.6 g)
- Calories 339.2
- Total Fat - 28.8 g
- Saturated Fat - 8.3 g
- Cholesterol - 27.3 mg
- Sodium - 539.5 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 2.9 g
- Sugars - 3.7 g
- Protein - 12.2 g
- Calcium - 79.7 mg
- Iron - 2.8 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.2 mg