Pungent Crusted Salmon with Moro Orange Salsa Recipe

Pungent Crusted Salmon with Moro Orange Salsa Recipe Image

Quick Recipe Facts

Best with Sunkist® Moro Oranges
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More Information

Salmon filet seared with aromatic spices. Pungent Crusted Salmon with Moro Orange Salsa, the salsa tops the salmon with its earthly papaya fragrance and rich, tart plum flavor which has wild berry overtones, this dish can't be beat!


  • 1/2 cup Sunkist® moro orange sections, diced
  • 1 cup roma tomatoes, diced
  • 1 Tbsp. onions, finely chopped
  • 1 tsp. green jalapeños, minced
  • 2 Tbsp. cilantro leaves, minced
  • 1 Tbsp. red wine vinegar
  • Salt and pepper, to taste
  • 4 salmon filets, boneless and skinless (6 oz. each)
  • 4 tsp. olive oil
  • 1 Tbsp. ground cumin
  • 1 Tbsp. ground coriander
  • 1 Tbsp. ground cinnamon

Instructions: (Makes 4 servings)

  • Make Sunkist Moro Orange Salsa. Combine Moro orange sections, tomatoes, onions, jalapenos, cilantro and vinegar. Season with salt and pepper to taste.
  • Toss gently and mix thoroughly. Cover and refrigerate a minimum of 1 hour.
  • Brush each salmon filet with 1 teaspoon of olive oil - 1/2 teaspoon per side. Season filets with salt and pepper to taste.
  • Combine cumin, coriander and cinnamon, mixing well. Press 2 teaspoons of spice mixture on top of each filet.
  • Heat an ovenproof skillet (cast iron would be great) to smoking. Place salmon filets, spice coated side down, and sear until blackened, about 1 - 2 minutes.
  • Turn salmon filets and sear plain side down.
  • Remove pan from heat and place in a 350 degree preheated oven for 5 – 10 minutes and cook salmon until desired doneness. Cooking time will vary based on the thickness of filet.
  • Place cooked salmon filets on serving plates and top each with 1/4 cup Moro Orange Salsa. Serve.

Nutrition Information (per serving):

Per Serving: 277 Calories; 11g Fat (28.8% calories from fat); 36g Protein; 26g Carbohydrate; 6g Dietary Fiber; 88mg Cholesterol; 122mg Sodium.