Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant, flavorful dish featuring perfectly baked salmon seasoned with smoky chipotle and taco spices. It is paired with a fresh and tangy orange cabbage salsa, and a creamy, zesty green aji verde sauce. The meal is completed with fluffy rice, making it a wholesome and colorful dinner ready in just 40 minutes.
Ingredients
Scale
Salmon and Seasoning
- 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 spice preference)
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled and cut into chunks
- Small wedge of purple cabbage, finely shredded or pulsed (about 2 cups)
- ½ cup chopped cilantro
- Small wedge of 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 (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
- Pinch of salt, to taste
For Serving
- 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 gently with your hands to soften the cabbage a bit, but do not mix in the oranges yet 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 the sauce is smooth and creamy.
- Prep Salmon: Preheat your oven to 450°F (230°C) and place a rack near the top. Pat the salmon filets dry with paper towels. In a small bowl, mix the taco seasoning, brown sugar, and chipotle powder. Coat the salmon filets evenly with the seasoning mixture, then place them on a foil-lined sheet pan. Spritz the salmon with a light coating of avocado oil.
- Bake Salmon: Place the sheet pan near the top of the oven and bake the salmon for 5 minutes. Then switch the oven to broil and cook for an additional 4-6 minutes until the salmon reaches medium doneness or 135°F internal temperature.
- Assemble and Serve: Just before serving, add the orange chunks to the cabbage salsa and toss gently. On each plate or shallow bowl, place a serving of rice alongside a spoonful of aji verde sauce, then flake a few chunks of the baked salmon over the top. Finish by adding a scoop of the fresh orange salsa. Serve immediately and enjoy.
Notes
- Use either skin-on or skinless salmon filets; both work well for this recipe.
- Adjust chipotle powder to your preferred spice level.
- Massage the cabbage in the salsa gently to soften it without wilting it.
- For medium salmon doneness, aim for an internal temperature of 135°F (57°C).
- The orange chunks are added last to keep their bright color and fresh texture.
- If you prefer less heat, remove more seeds from jalapeños or reduce the amount used.
- Serve immediately to enjoy the freshness of the salsa and the creamy aji verde.
