SALSA - mix together in a bowl:
4 navel oranges, peeled, pithed, and sectioned
1 small red onion, minced
1/4 c. lime juice
1/4 c. chopped fresh cilantro
1 tbl minced jalapeno peppers (or to taste)
1 clove garlic, minced
salt & pepper to taste
1 tbl coriander seeds, crushed
1 tbl cumin seeds
1-1/2 tsp black peppercorns
1 tsp salt
1 lb. salmon fillet, skin removed
Mix coriander, cumin, peppercorns and salt in a small bowl.
Preheat grill or broiler.
Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2-3 min. 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 the salt.
Coat the salmon with the spice mixture. Grill or broil on lightly oiled rack or pan until the fish is opaque in the center, about 5 min. per side.
Serve with the salsa.