Title: Salmon with Citrus Habanero Salsa
Categories: Ethnic Seafood Salsa Sauce
Yield: 4 Servings
| 4 | | Tomatoes, roughly chopped |
| 4 | | Tomatillos, husked and |
| | | Chopped |
| 1/2 | | Onion, peeled and roughly |
| | | Chopped |
| 1 | | To 2 habaneros, seeded and |
| | | Chopped |
| 1 | tb | Olive oil |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Cinnamon |
| | | Juice of 3 oranges |
| 4 | | (6 oz.) salmon filets |
| 4 | tb | 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
ommitted). 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.