Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish combining tender, oven-baked salmon seasoned with chipotle and brown sugar, served alongside a refreshing orange and cabbage salsa and a creamy, tangy aji verde sauce. The dish balances smoky, sweet, and citrusy flavors perfect for a quick and healthy weeknight dinner.
Ingredients
Scale
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skinless or skin-on)
- 2 tablespoons taco seasoning (such as Siete)
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon chipotle powder (adjust by spice preference)
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled and cut into chunks (pith removed)
- About 2 cups finely shredded or food-processed purple cabbage
- ½ cup chopped cilantro
- ¼ 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 (plus 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
- A pinch of salt, to taste
Serving
- Rice, prepared for serving
Instructions
- Make Orange Salsa: In a large bowl, toss together the shredded purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt. Massage the mixture with your hands to soften the cabbage and meld flavors. Do not add the orange chunks yet.
- Make Aji Verde: In a blender or food processor, combine olive oil, mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and salt. Blend until smooth to create the creamy aji verde sauce.
- Prep Salmon: Preheat your oven to 450°F (232°C) and place a rack near the top. Pat the salmon dry with paper towels and place it whole on a foil-lined sheet pan. Mix the taco seasoning, brown sugar, and chipotle powder together and evenly coat the salmon filets. Lightly spritz the salmon with avocado oil to help it crisp and prevent sticking.
- Bake Salmon: Place the sheet pan with salmon near the upper rack in the oven and bake for 5 minutes. Then switch the oven to broil and broil the salmon for an additional 4 to 6 minutes until the salmon reaches medium doneness (internal temperature about 135°F or 57°C), flaky yet moist.
- Finish Salsa: Just before serving, fold the orange chunks into the cabbage salsa mixture to prevent them from discoloring and to keep their fresh texture.
- Serve: On a plate or shallow bowl, arrange rice and aji verde sauce side by side. Flake chunks of the cooked salmon over the top, then add a generous scoop of the orange salsa. Enjoy the harmonious blend of smoky, sweet, tangy, and fresh flavors.
Notes
- You can use either skin-on or skinless salmon filets as preferred.
- Adjust chipotle powder amount to suit your spice tolerance.
- Massage the slaw well to soften the cabbage and enhance flavors.
- Broiling time may vary based on your oven; watch the salmon closely to prevent burning.
- Serve immediately for best texture and flavor; leftovers can be refrigerated up to 2 days.
