Roasted Chili Rubbed Salmon with Clementine Salsa
Citrus fruits are abounding this winter. The clementine is a hybrid between a mandarin and a sweet orange. They are trademarked from California as “Cuties” or “Halos” packed in 5 lbs. crates. They are great on their own or in salads, fruit toppings, salsas, pound cakes, etc… In this recipe the clementine is used in a salsa over roasted salmon, perfect for healthy eating habits.
Roasted Chili Rubbed Salmon
4 (5oz) pieces of skinless salmon
Salt & pepper
Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Coat the salmon pieces with olive oil and place skin side down on the foil. Sprinkle each piece with salt, pepper, chili powder and cumin. Roast for 12 minutes.
4 clementines, skin & white pith removed and broken into segments
¼ c red onion, minced
1 lg. jalapeno, stemmed, seeds removed and minced
¼ c cilantro leaves, minced
Pinch of kosher salt
1 lime, juiced
Chop the Clementine segments into ½ inch pieces and add to a medium size bowl. Stir in the remaining ingredients.
Place a piece of salmon on four plates. Spoon a fourth of the salsa over each piece of salmon. Serve immediately.