Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish featuring tender baked salmon seasoned with smoky chipotle and taco spices, paired with a fresh, tangy orange cabbage slaw and a zesty Aji Verde sauce. Perfect for a healthy weeknight dinner or entertaining guests, this recipe balances smoky heat and citrus brightness for a deliciously satisfying meal.
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 to spice preference)
- 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
- ¼ cup minced red onion (about a small wedge)
- 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 mayo
- 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
Additional
- Rice for serving
Instructions
- Make Orange Salsa: Combine the shredded cabbage, chopped cilantro, minced red onion, olive oil or avocado oil, lime juice, jalapeño, sugar, and salt in a bowl. Massage the ingredients together with your hands to soften the cabbage slightly. Set aside.
- Add Oranges to Salsa: Just before serving, fold in the peeled and chunked oranges into the cabbage mixture to avoid the oranges turning pink, keeping the salsa fresh and vibrant.
- Make Aji Verde Sauce: Add olive oil, mayo, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt to a blender. Blend until smooth and creamy. Adjust salt to taste.
- Prep Salmon: Preheat the oven to 450°F (230°C) and position an oven rack near the top. Pat salmon dry with paper towels. On a foil-lined sheet pan, place the salmon fillets in whole pieces. In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder. Coat the salmon evenly with the seasoning blend and spritz lightly with avocado oil.
- Bake Salmon: Place the salmon in the oven and bake for 5 minutes near the top rack. Then switch the oven to broil and cook for an additional 4 to 6 minutes, or until the salmon reaches medium doneness (around 135°F internal temperature).
- Serve: On serving plates or shallow bowls, place a base of rice and aji verde side by side. Flake chunks of the baked salmon on top, then finish by adding a generous scoop of the orange salsa. Serve immediately and enjoy!
Notes
- Adjust chipotle powder according to your spice tolerance.
- Use fresh navel oranges peeled properly to avoid any bitter pith in the salsa.
- Broiling time may vary depending on your oven; keep a close eye to avoid overcooking.
- For a lighter version, substitute mayo in the aji verde sauce with Greek yogurt.
- This dish pairs wonderfully with steamed jasmine or basmati rice.
