- 4 oranges
- 1/2 cup coarsely chopped fresh cilantro
- 1 small fresh jalapeño chile, seeded and finely chopped
- 1/2 small red onion, thinly sliced
- 1/4 cup olive oil
- 1/4 cup red-wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 (6-oz) pieces salmon fillet with skin (3 lb total)
- 1 cupchile glaze
- 2 tablespoons fennel seeds
- 2 tablespoons whole black peppercorns, coarsely crushed
- Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
- Preheat broiler.
- Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
- Serve salmon with salsa.