from ecurry.com
Ingredients
2 wild salmon fillet
Juice of 1 small blood orange
1 blood orange peeled and sliced thick
1.5 teaspoon grated ginger
Crushed dried red pepper or red chili flakes
Salt to taste
1.5 teaspoon + 1 teaspoon brown sugar
2 teaspoons stone ground mustard
1 tablespoon olive oil
Salsa:
Blood orange, peeled and sliced
Scallions, finely chopped
Grated ginger
Green chili pepper, very finely sliced
Fresh cilantro and/or fresh mint, chopped
Cumin seeds, crushed (use rolling pin)
Salt and sugar to taste
Method
To make the salsa, combine all ingredients for the salsa. Adjust salt, sugar and the amount of fresh herbs the way you want. Allow it to sit in the refrigerator for a few hours for the flavors to infuse and some of the juice to seep out of the oranges
To cook the fish,Combine juice, ginger, salt, pepper flakes, mustard and 1 teaspoon brown sugar. Whisk and pour it over the fish fillet, toss well to coat and allow it to sit for an hour. Or refrigerate overnight.
Toss the other 1.5 teaspoon sugar with the orange slices. Heat oil in a pan large enough to hold the fish and the orange slices in a single layer. Place the fish and cook over moderate heat for about 5 minutes or until the side turns brown and starts to crisp. Flip them over and cook over low heat until the salmon is cooked through and flakes easily with a fork. When you flip the fish, place the oranges slices in the same pan and cook both sides until they caramelize without turning dark brown. The inside should be still juicy and tender. Serve the fish immediately over the caramelized slices, topped with the blood orange salsa (recipe above), and with your favorite grain if you wish.
