Recipe - Salmon With Citrus Habanero Salsa

4 Tomatoes; roughly chopped
4 Tomatillos; husked and
chopped
One half Peeled and roughly chopped
1 (up to)
2 Habaneros; seeded and
chopped
1 tablespoon Olive oil
One half teaspoon Salt
One half teaspoon Ground cumin
One fourth teaspoon Cinnamon
3 Oranges; juice of
4 (6oz) salmon filets
4 tablespoon Butter

Here's a recipe from the "Totally Chile Pepper Cookbook". I haven't tried
it yet, but it sounds good.

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.

Phyllis phyllisg@koko.csustan.edu

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.