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Salmon With Citrus Habanero Salsa

fish, spice

4 tomatoes, roughly chopped
4 tomatillos, husked and
1 chopped
1/2 onion, peeled and roughly
1 chopped
1 to 2 habaneros, seeded and
1 chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1 juice of 3 oranges
4 (6 oz.) salmon filets
4 tablespoon 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. from the "Totally Chile Pepper Cookbook" Phyllis phyllisg@koko.csustan.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl

Yield: 1 servings

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