Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----salsa-----
   4                    navel oranges
   1      small         red onion -- finely
     1/4  cup           fresh lime juice
     1/4  cup           chopped fresh cilantro
   1      tablespoon    minced chipotle peppers
   1      clove         garlic -- minced
                        salt and freshly ground -- black pepper to
                        -- taste
                        -----salmon and spice crust-----
   1      tablespoon    coriander seeds -- crushed
   1      tablespoon    cumin seeds
     1/2  tablespoon    black peppercorns
   1      teaspoon      kosher salt
   1      pound         salmon fillet -- skin
                        cut in 4 -- portions

Preparation:

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. From Eating Well Magazine, Jan/Feb 94.