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| 4 | whole | tomatoes | coarsely chopped |
| Tomatillos, husked and chopped | |||
| 1/2 | whole | onion | coarsely chopped |
| 1 | whole | habanero peppers | seeded and chopped (can up up to 2) |
| 1 | tablespoon | olive oil | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | cumin | ground |
| 1/4 | teaspoon | cinnamon | |
| 3 | whole | oranges | juice of |
| 4 | 6 ounce | salmon fillets | |
| 4 | tablespoons | butter | |
Combine first 4 ingredients in blender and puree until smooth.
Heat oil in medium saucepan over high heat.
Pour in puree, salt, cumin and cinnamon, and boil about 7 minutes.
Skim and discard foam from top. Pour in orange juice, reduce heat, stir, and cook 1 minute longer.
Strain, if desired, return to pan and beat in 2 Tbs butter until smooth (butter can be omitted).
Season fish all over with salt and pepper.
Melt 2 Tbs butter in skillet over high heat.
Sear fish 2 minutes per side, then reduce heat and cook 2 minutes more per side.
Serve topped with sauce.
| % Daily Value* | |
| Total Fat 17.0g | 27% |
| Saturated Fat 8.0g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 392mg | 16% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 6.0g | 11% |
| Vitamin A | 7% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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