1 pound potatoes, cut into thick slices
4 tsp. olive or vegetable oil
1 orange, rinsed
1 tsp. oregano
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. pepper
4 salmon steaks, 3/4 inch thick
Directions: Preheat oven to 425 F. In a 9 x 13 inch pan, mix potatoes with 2 teaspoons oil. Bake for 10 minutes. Turn potatoes cut side down and bake until barely tender, about 10 minutes longer. Meanwhile, with a vegetable peeler, pare the peel (orange part only) from orange. Mince peel. In a small bowl, combine peel, remaining 2 teaspoons oil, spices and pepper. Rinse and dry salmon. Rub seasoning mixture on cut sides of fish. Push potatoes to sides of pan. Set salmon steaks in a single layer in the center. Bake until is opaque but still moist in the thickest part, about 10 minutes. As salmon bakes, cut and discard membrane from orange. Cut between membranes to release fruit segments, discarding seeds. Garnish with the orange segments. Salt to taste. Makes 4 servings.
Notes: The small red thin-skinned potatoes are especially nice served with this, but others will do as well.