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.
Season salmon with salt, and chile powder 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 cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
Split chiles open and remove stems and seeds. Toast chiles in a dry heavy skillet over medium heat, about 30 seconds on each side. Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.
Mash tamarind with remaining 1/2 cup hot water and let sit for 15 minutes to soften. Force through a sieve into a bowl, discarding solids.
Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender. Add tamarind mixture and honey and blend well. Pour into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes. Season with salt and pepper.
Original recipe called for fennel seeds to be sprinkled on top of fish during last part of broiling. Didn't have em..
Modified slightly from Gourmet August 2000
From: Gourmet Magazine
Posted By: Modified by PepperFool
Post Date: August 2000
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