Description
This Chipotle Salmon with Orange Salsa and Aji Verde is a vibrant and flavorful dish combining perfectly seasoned baked salmon with a bright, citrusy slaw and a creamy, herby green sauce. The salmon is coated with a smoky, slightly sweet chipotle spice blend, baked to a tender medium. The orange salsa adds a refreshing, tangy crunch with shredded purple cabbage, cilantro, and red onion, while the aji verde sauce brings a zesty, creamy finish inspired by South American flavors. Served over rice, this dish is an impressive yet approachable meal perfect for weeknight dinners or entertaining.
Ingredients
Scale
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skin-on or skinless)
- 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 (pith removed)
- About 2 cups finely shredded or pulsed purple cabbage (small wedge)
- ½ cup chopped cilantro
- About ¼ cup minced red onion (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)
- 2 tablespoons olive oil
Aji Verde Sauce
- 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
- 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, minced jalapeño, sugar, and salt. Massage the mixture gently with your hands to soften the cabbage slightly and blend the flavors together. Do not add the orange chunks yet to prevent them from discoloring.
- Make Aji Verde: In a blender or food processor, combine the mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and a pinch of salt. Blend until smooth and creamy, adjusting seasoning to taste. Set aside.
- Prep Salmon: Preheat your oven to 450°F (230°C) and position a rack near the top. Pat the salmon filets dry with paper towels and place them on a foil-lined baking sheet, keeping the filets whole.
- Season Salmon: In a small bowl, mix together the taco seasoning, brown sugar, and chipotle powder. Coat the salmon evenly with the spice mixture. Spritz the tops lightly with avocado oil for moisture and crisping.
- Bake Salmon: Place the baking sheet in the oven near the top rack and bake the salmon for 5 minutes. After 5 minutes, switch the oven setting to broil and broil the salmon for an additional 4 to 6 minutes, or until it reaches your preferred doneness. Medium is recommended at about 135°F internal temperature.
- Finish Orange Salsa: Just before serving, gently fold the orange chunks into the cabbage slaw to preserve their bright color and texture.
- Serve: Plate cooked rice with a side of aji verde. Flake chunks of the baked salmon over the rice and top with a generous scoop of the orange salsa. Enjoy the combination of smoky, sweet, tangy, and creamy flavors!
Notes
- Use skin-on salmon if you prefer a crispier texture after baking, but skinless works just as well.
- You can adjust the chipotle powder quantity based on your spice tolerance.
- For a thinner aji verde sauce, add a little water or more lime juice during blending.
- To save time, the orange salsa can be prepared a few hours ahead, just add the oranges right before serving.
- This recipe pairs well with white or brown rice but can also be served with quinoa for a healthier alternative.
