Salmon with Tomato-Orange Salsa

Tomato-Orange Salsa (Based on a recipe from Moosewood)
1 large ripe tomato, diced
1 green jalapeno, seeded and minced
2 teaspoons grated orange peel
1 orange sectioned and seeded, each section cut in quarters
2 tablespoons fresh orange juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt and pepper to taste

Combine all of the ingredients in a bowl, and let sit for 10-15 minutes to allow flavors to blend. Covered and refrigerated, this salsa will keep 2-3 days.

Green Pigeon Peas and Rice Salad (Based on a recipe from Moosewood)
1 can Goya Green Pigeon Peas, drained and rinsed
1 cup cooked Basmati rice
2 celery stalks, finely chopped
1/4 cup sliced Spanish olives
1 teaspoon ground coriander
2 teaspoons ground cumin
1/2 cup chopped Vidalia onion
1/2 cup fresh orange juice
1 1/2 tablespoons cider vinegar
3 tablespoons olive oil
2 tablespoons grated orange peel
2 tablespoons fresh parsley

In a mixing bowl, combine the beans with the rice, celery, and Spanish olives. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the beans and rice mixture, and stir thoroughly.

1 1/2 pounds Salmon (Coho, King or Sockeye) Grilled or Baked at 450 for 8–12 minutes. When I grill salmon, I put it on aluminum foil, close grill, and I do not turn salmon over. I used the leftover salmon for salmon cakes (recipe to follow).

I also served the salmon with braised and barely blackened carrots with fresh rosemary, based on a recipe from Patricia Wells.