• 2 tablespoons light brown sugar
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon cayenne pepper
  • 1½ pounds salmon fillet, cut into 6 portions
  • 1 small shallot, thinly sliced
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 2 large navel oranges
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Position a rack in lower third of oven; preheat to 450°F.
  2. Combine brown sugar, cocoa, coriander, paprika, ¾ teaspoon salt and cayenne in a small bowl. Place salmon on a baking sheet and rub with the spice mixture.
  3. Roast on the lower rack until just cooked through and still opaque in the middle, 6 to 8 minutes.
  4. Meanwhile, combine shallot, vinegar and the remaining ¼ teaspoon salt in a small bowl. Let stand for 5 minutes. Zest the oranges. Cut off and discard the peel and white pith; coarsely chop the fruit. Add the zest, chopped oranges, parsley and oil to the shallot and stir to combine. Serve the salsa with the salmon.