Sassy BBQ Salmon with Orange Salsa

1. Chile Glazei:Split chiles open and remove stems and seeds.
2. Toasti chiles in a dry heavy skillet over medium heat, about 30 seconds on each side.
3. Soak chiles in 1/2 cup hot water in a 1-cup glass measure to soften.
4. Mash tamarind with remaining 1/2 cup hot water and let sit for 15 minutes to soften.
5. Force through a sieve into a bowl, discarding solids.
6. Purée chiles with soaking water, orange juice, lemon juice, garlic, vinegar, oil, and mustard in a blender.
7. Add tamarind mixture and honey and blend well.
8. Pour into a small saucepan and simmer, partially covered (mixture will spatter) and stirring occasionally, until thickened, 5 to 10 minutes.
9. Seasoni with salt and pepper.
10. Salsai: Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl.
11. Stiri in remaining salsa ingredients.
12. Salmoni: Oil both sides of the fish with a bit of olive oil. Season with salt, pepper and chile powder on all sides.
13. Prepare barbeque, lightly oil grate and cook fish 4-6-inches from heat, about 3-4 minutes per side (rule is too cook fish for 10 minutes per inch of thickness).
14. Coat the top and sides of the fish with the glaze, sprinkle with cracked pepper and fennel seeds.
15. Cook until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
16. Spoon orange salsa over the fish and ENJOY!! (We serve this entree with grilled asparagus and garlic mashed potatoes).
17. Recipe by Dianei Halferty for the BBQ Recipe Contest.