Description
A vibrant and flavorful Chipotle Salmon recipe featuring tender baked salmon filets seasoned with smoky chipotle and brown sugar, paired with a fresh orange cabbage salsa and a zesty Aji Verde sauce. This dish combines baked and broiled salmon with a crisp, citrusy slaw and creamy herbaceous sauce, perfect for a fresh and balanced meal that serves four.
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 for spice preference)
- Spritz of avocado oil
For the Orange Salsa
- 3 large navel oranges, peeled, pith removed and cut into chunks
- Small wedge purple cabbage, finely shredded or pulsed in food processor (about 2 cups)
- ½ cup chopped cilantro
- Small wedge red onion, minced (about ¼ 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 (adjust 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
- Pinch of salt, to taste
To Serve
- Rice
Instructions
- Make Orange Salsa: Combine the shredded cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt in a bowl. Massage the mixture by hand to soften the cabbage slightly. Add the orange chunks just before serving to prevent them from discoloring.
- Make Aji Verde: Blend together the olive oil, mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt until the sauce is smooth and creamy. Adjust seasoning if necessary.
- Prep Salmon: Preheat the oven to 450°F (230°C) and position a rack near the top. Pat the salmon dry with paper towels. Place the salmon filets on a foil-lined sheet pan in one whole piece. Mix the taco seasoning, brown sugar, and chipotle powder together, then coat the salmon evenly with this seasoning blend. Lightly spritz the salmon with avocado oil.
- Bake Salmon: Bake the salmon on the top rack 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, about 135°F, or to your preferred cooking level.
- Serve: Add the orange chunks to the cabbage salsa right before plating. Place a serving of rice and a dollop of aji verde side by side on each plate or shallow bowl. Flake some salmon chunks on top, and finish with a generous scoop of the orange cabbage salsa. Enjoy immediately.
Notes
- Salmon skin-on or skinless filets both work well for this recipe.
- Adjust chipotle powder for desired heat level.
- The orange chunks should be added last to the salsa to keep their vibrant color.
- Check salmon internal temperature with a meat thermometer for perfect doneness.
- You can swap rice for quinoa or cauliflower rice for a variation.
