Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish featuring tender salmon fillets coated in a smoky chipotle and taco spice blend, baked to perfection and topped with a refreshing orange cabbage salsa. Served alongside zesty aji verde sauce and rice, this recipe offers a perfect balance of smoky, tangy, and fresh flavors, making it a delightful meal for any occasion.
Ingredients
Scale
For the Salmon
- 1 1/2 pounds salmon filet (skinless or skin-on)
- 2 tablespoons taco seasoning (Siete brand recommended)
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon chipotle powder (adjust to taste)
- Spritz of avocado oil
For the Orange Salsa
- 3 large navel oranges, peeled and cut into chunks
- 1 small wedge purple cabbage, finely shredded or pulsed (about 2 cups)
- ½ cup chopped cilantro
- 1 small wedge red onion, minced (about 1/4 cup)
- 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)
For the 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
For Serving
- Cooked rice
Instructions
- Make Orange Salsa: In a large bowl, combine the shredded 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 slightly. Reserve the orange chunks to add later just before serving to prevent discoloration.
- Make Aji Verde: In a blender or food processor, combine olive oil, mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
- Prep Salmon: Preheat the oven to 450°F (232°C) and position a rack near the top. Pat the salmon dry with paper towels and place it on a foil-lined sheet pan in one piece. Mix the taco seasoning, brown sugar, and chipotle powder together. Coat the salmon evenly with the seasoning mixture and spritz lightly with avocado oil.
- Bake Salmon: Place the salmon near the top of the oven and bake for 5 minutes. Then switch to broil mode and cook an additional 4-6 minutes until the salmon reaches your desired doneness (medium at about 135°F internal temperature).
- Serve: Add the orange chunks to the cabbage slaw and toss gently. On each plate or shallow bowl, place a serving of rice alongside a generous dollop of aji verde sauce. Flake chunks of the baked salmon over the rice and top with a scoop of the orange salsa. Serve immediately for the best flavor experience.
Notes
- Adjust chipotle powder quantity based on your preferred spice level.
- Using skin-on salmon helps keep the fish moist during baking but skinless works equally well.
- Massaging the cabbage softens it, improving texture and flavor integration in the salsa.
- You can prepare the aji verde sauce ahead of time and store it refrigerated for up to 2 days.
- If you don’t have a broiler, baking for 10-12 minutes at 450°F until cooked through is an alternative.
