Salsa:
With a sharp knife, remove skin and white pith from oranges and discard.
Working over a medium-sized bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onions, lime juice, cilantro, chipotle peppers and garlic.
Stir to combine. Season with salt and pepper. (Salsa can be made ahead and stored, covered, in the refrigerator for up to 8 hours.)
Salmon:
Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer
to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt. Prepare grill. Coat salmon with the spice mixture. Grill on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with salsa.
Makes 4 servings
437
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