• 4 oranges
  
• 1/2 cup coarsely chopped fresh cilantro
  
• 1 small fresh jalapeño chile - seeded and finely chopped
  
• 1/2 small red onion - thinly sliced
  
• 1/4 cup olive oil
  
• 1/4 cup red-wine vinegar
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 8 (6-oz) pieces salmon fillet with skin (3 lb total)
  
• 1 cup chile glaze
  
• 2 tablespoons fennel seeds
  
• 2 tablespoons whole black peppercorns
  
• coarsely crushed
  

Prepare salmon: Preheat broiler. 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. Serve salmon with salsa.