- 1 large orange (I used a Cara Cara orange)
- ½ T. olive oil
- 1 T. brown sugar
- 1 tsp. chipotle chili powder
- ½ tsp. cumin
- 1 tsp. toasted sesame seeds, optional
- 1.5 lb. salmon fillet, skin on
- Kosher salt
- Freshly ground black pepper
Remove 4 thin slices from the center of the orange; set aside. Zest and juice what remains.
In a small bowl, whisk together the orange zest and juice, olive oil, brown sugar, chipotle powder, cumin, and sesame seeds; set aside.
Rub the chipotle-orange mixture all over the top and sides of the salmon. Place it on a broiler pan and sprinkle it with a bit of kosher salt and freshly ground black pepper. Top with the fresh orange slices.
Broil the salmon for 6-8 minutes. Watch it closely to make sure it does not burn. The salmon is done when the thickest part of the fillet is beautifully pink but no longer has a translucent appearance. It should flake a bit when a fork is pushed into it and turned gently.
- Yields: 4 servings
- Preparation Time: 20 minutes
Related Articles