Chile-Glazed Salmon with Orange SalsaQuentin Bacon
Recipe information
Total Time
1 1/4 hour
Yield
Makes 8 servings
Ingredients
For salsa
4 oranges
1/2 cup coarsely chopped fresh cilantro
1 small fresh jalapeño chile, seeded and finely chopped
1/2 small red onion, thinly sliced
1/4 cup olive oil
1/4 cup red-wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
For salmon
8 (6-oz) pieces salmon fillet with skin (3 lb total)
1 cupchile glaze
2 tablespoons fennel seeds
2 tablespoons whole black peppercorns, coarsely crushed
Preparation
Make salsa:
Step 1
Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
Prepare salmon:
Step 2
Preheat broiler.
Step 3
Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
Step 4
Serve salmon with salsa.
