Salmon with Citrus Habanero Salsa
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | whole |
tomatoes
coarsely chopped |
*
|
| Tomatillos, husked and chopped | |||
| ½ | whole |
onions
coarsely chopped |
*
|
| 1 | whole |
habanero chili peppers
seeded and chopped (can up up to 2) |
* |
| 1 | tablespoon | olive oil |
|
| ½ | teaspoon | salt |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon | cinnamon |
|
| 3 | whole |
oranges
juice of |
*
|
| 4 | 6 ounce | salmon fillets |
|
| 4 | tablespoons | butter |
|
Trans-fat Free, Low Carb, Sugar-Free
Directions
Combine first 4 ingredients in blender and purée until smooth.
Heat oil in medium saucepan over high heat.
Pour in purée, 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.
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