Chile-Glazed Salmon with Orange Salsa

Ingredients

• 0.5 teaspoon pepper black
• 2 tablespoons peppercorns whole black crushed
• 1 cup chile glaze 
• 2 tablespoons fennel seeds 
• 0.5 cup cilantro leaves fresh coarsely chopped
• 1 small jalapeño chile fresh seeded finely chopped
• 0.3 cup olive oil 
• 4  oranges 
• 0.5 small onion red thinly sliced
• 0.3 cup red-wine vinegar 
• 6 oz salmon fillet with skin (3 lb total)
• 1 teaspoon salt 

Equipment

• bowl
• knife
• broiler
• broiler pan

Directions

1. Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
2. Preheat broiler.
3. Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
4. Serve salmon with salsa.