Description
A vibrant and flavorful Chipotle Salmon recipe served with fresh Orange Salsa and a zesty Aji Verde sauce. This dish combines perfectly seasoned salmon baked and broiled to medium tenderness, paired with a refreshing citrus slaw and a creamy, herbaceous green sauce that brings a perfect balance of smoky heat and tang.
Ingredients
Scale
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skin-on or skinless)
- 2 tablespoons taco seasoning (Siete recommended)
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon chipotle powder
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled and cut into chunks
- About 2 cups finely shredded or pulsed purple cabbage
- ½ cup chopped cilantro
- 1/4 cup minced red onion
- 1-2 tablespoons olive oil or avocado oil
- Juice of 2 limes (2-3 tablespoons)
- Half of a jalapeño, ribs and seeds removed
- 1 tablespoon sugar
- ½ teaspoon salt (more to taste)
Aji Verde Sauce
- 2 tablespoons olive oil
- ½ cup mayonnaise
- 1 cup cilantro leaves and stems
- Half of a jalapeño pepper, ribs and seeds removed
- 1 clove garlic
- Juice of 1 lime
- Pinch of salt to taste
For Serving
- Rice
Instructions
- Make Orange Salsa: In a bowl, combine the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Massage the mixture gently with your hands to soften the cabbage slightly, but do not add the oranges yet to prevent them from turning pink.
- Make Aji Verde: In a blender or food processor, combine olive oil, mayonnaise, cilantro leaves and stems, jalapeño pepper, garlic, lime juice, and a pinch of salt. Blend until smooth and set aside.
- Prep Salmon: Preheat your oven to 450°F (232°C) and place a rack near the top. Pat the salmon dry with paper towels. On a foil-lined sheet pan, place the salmon filets in one whole piece. Mix together the taco seasoning, brown sugar, and chipotle powder, then coat the salmon evenly with the seasoning. Spritz lightly with avocado oil.
- Bake Salmon: Place the salmon near the top rack in the oven and bake for 5 minutes. Then switch to the broil setting and broil for an additional 4-6 minutes until the salmon reaches your desired doneness (medium, about 135°F internal temperature).
- Finish Orange Salsa and Serve: Just before serving, fold the orange chunks gently into the cabbage slaw mixture. On each plate or shallow bowl, place a serving of rice alongside a spoonful of Aji Verde. Flake chunks of the salmon over the rice, top with a scoop of the orange salsa, and serve immediately for a vibrant and flavorful meal.
Notes
- Use skin-on salmon if you prefer crispier texture; skinless works fine as well.
- Adjust chipotle powder quantity according to your spice tolerance.
- The orange chunks should be added to the salsa last to keep their bright color and fresh texture.
- To check salmon doneness, use a meat thermometer aiming for medium at 135°F.
- This dish pairs beautifully with simple steamed or cilantro lime rice.
- Store leftover Aji Verde in the refrigerator for up to 3 days.
