Chile-Glazed Salmon with Orange Salsa

Name: Chile-Glazed Salmon with Orange Salsa
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 teaspoons black pepper; 2 Tbsps whole black peppercorns, coarsely crushed; 237 milliliters chile glaze; 2 Tbsps fennel seeds; 118 milliliters coarsely chopped fresh cilantro; 1 small fresh jalapeño chile, seeded and finely chopped; 59 milliliters olive oil; 4 oranges; 1 smalls red onion, thinly sliced; 59 milliliters red-wine vinegar; 170 grams salmon fillet with skin (3 lb total); 1 teaspoon salt

Chile-Glazed Salmon with Orange Salsa might be just the Mexican recipe you are searching for. This recipe makes 8 servings with 148 calories, 6g of protein, and 9g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of oranges, fennel seeds, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 25 hours.

Instructions

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.

Ingredients you will need

Orange

Salsa

Equipment you will use

Knife

Bowl

Preheat broiler.

Equipment you will use

Broiler

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.

Ingredients you will need

Cracked Pepper

Fennel Seeds

Salmon

Glaze

Fish

Salt

Equipment you will use

Broiler Pan

Serve salmon with salsa.

Ingredients you will need

Salmon

Salsa

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2Tbsps

whole black peppercorns, coarsely crushed 237milliliters

chile glaze 2Tbsps

fennel seeds 118milliliters

coarsely chopped fresh cilantro 1small

fresh jalapeño chile, seeded and finely chopped 59milliliters

olive oil 4

oranges 1smalls

red onion, thinly sliced 59milliliters

red-wine vinegar 170grams

salmon fillet with skin (3 lb total)1teaspoon

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.