How to make it

  • First, make the salsa.
  • With a sharp knife, cut off the peel and pith from each orange. Cut the individual sections from the membrane and let fall into a bowl. Press out juices from the leftover membrane into another clean bowl, and reserve for the marinade.
  • Finely mince the onion. Add to the bowl of orange sections.
  • Coarsely chop parsley. Add to the orange-onion mixture.
  • Cut physalis crosswise into halves, lengthwise into quarters, and sideways into eigths. Add to the orange-onion-parseley mixture.
  • Using rubber gloves to protect skin, cut the chili pepper open lengthwise. If desired, scrape out seeds to reduce the heat level. Finely mince the chili pepper. Scrape into the bowl as well.
  • Add olive oil, rice vinegar, salt, and pepper, and mix well. Set aside to let the flavors develop until serving time.
  • Next, make the marinade.
  • Run the garlic through a press, or finely mince.
  • Mix together the reserved orange juice, chili sauce, paprika, and garlic.
  • Half an hour before serving, place salmon filets, skin side down, in a shallow glass pan where they won't be crowded.
  • Using tweezers, pull out bones from the flesh. (To find the bones, press your fingers about one inch on either side of the center seam. If there are any there, you'll feel them.)
  • Baste the salmon with the marinade. Let sit 15 minutes.
  • In the meantime, preheat the oven to 425 degrees F, and place the rack so the salmon will be about 4 inches away from the heating element.
  • Just before baking, sprinkle salt and pepper over the filets.
  • Roast for 6-8 minutes, until cooked through.
  • Place on serving plates, and spoon salsa over.

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