Spice Crusted Salmon

1 pound salmon filet

1 Tbsp coriander seeds, crushed
1 TBSP cumin seeds
1/2 TBSP black peppercorns
1 tsp kosher salt

Heat small skillet over medium heat. Add coriander and cumin, toast, stirring constantly until aromatic (2 to 3 minutes). Let cook and transfer to mortar and pestle (I use the coffee bean griner), add peppercorns and crush. Stir in salt. Coat salmon with spice mixture.

Grill/broil salmon about 5 minutes on each side depending on thickness of filet.

I usually serve this with a fresh salsa from Whole Foods or (if feeling energetic) the following salsa.

Salsa
4 navel oranges
1 small red onion
1/4 cup lim juice
1/4 cup chopped cilantro
1 TSBP minced chipotle pepper
1 finely minced clove of garlic
salt and pepper

Use knife to peel orange. Do this over a bowl to catch all the juice. Cut segments from the membrane (cut segments into bite sized pieces) and mix with other ingredients.