Chile-Glazed Salmon with Orange Salsa

• 4 oranges
• 1/2 cup coarsely chopped fresh cilantro
• 1 small fresh jalapeno 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

1. Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl.
2. Stir in remaining salsa ingredients.
3. Preheat broiler.
4. Season salmon with salt on all sides.
5. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes.
6. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper.
7. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
8. Serve salmon with salsa.

oranges, fresh cilantro, jalapeno chile, red onion, olive oil, redwine vinegar, salt, black pepper, salmon fillet, cupchile glaze, fennel seeds, black peppercorns

Taken from www.epicurious.com/recipes/food/views/chile-glazed-salmon-with-orange-salsa-103717 (may not work)