Description
This Chipotle Salmon with Orange Salsa and Aji Verde offers a vibrant and flavorful twist on a classic fish dish. Featuring tender oven-baked salmon coated in a smoky chipotle-laced seasoning, paired with a refreshing orange and cabbage salsa, and topped with a creamy, zesty aji verde sauce, this recipe balances smoky heat, citrus brightness, and fresh herbaceousness for a delightful 40-minute meal perfect for four servings.
Ingredients
Scale
Salmon and Seasoning
- 1 1/2 pounds salmon filet (skinless or skin-on, either works)
- 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)
- A small wedge of purple cabbage, finely shredded or pulsed (about 2 cups)
- ½ cup chopped cilantro
- A 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
- A pinch of salt, to taste
Additional
- Rice, for serving
Instructions
- Make Orange Salsa: Combine the purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, minced jalapeño (without seeds and ribs), sugar, and salt in a bowl. Massage the mixture gently with your hands to soften the cabbage slightly.
- Prepare Aji Verde: In a blender or food processor, blend olive oil, mayonnaise, cilantro leaves and stems, jalapeño (seeded and rib removed), garlic, lime juice, and a pinch of salt until smooth. Adjust seasoning if necessary.
- Prep Salmon: Preheat your oven to 450°F and position a rack near the top. Pat the salmon filet dry thoroughly with paper towels. Lay the filet on a foil-lined sheet pan.
- Season Salmon: Mix taco seasoning, brown sugar, and chipotle powder together. Coat the salmon evenly with this seasoning blend and spritz lightly with avocado oil.
- Bake Salmon: Place the salmon in the preheated oven on the top rack and bake for 5 minutes. Then switch to broil and cook for an additional 4 to 6 minutes, or until the salmon reaches a medium doneness (~135°F internal temperature).
- Finish Orange Salsa: Just before serving, fold the orange chunks into the cabbage salsa mixture to keep their color vibrant and juicy.
- Serve: Arrange cooked rice and aji verde sauce side by side on each plate or shallow bowl. Flake chunks of the baked salmon on top, then add a generous scoop of the orange salsa. Enjoy immediately for a harmonious blend of smoky, citrus, and herbal flavors.
Notes
- Adjust chipotle powder to your preferred spice level to avoid overwhelming heat.
- Using skin-on salmon can add extra flavor and moisture during baking but skinless works equally well.
- Do not mix the orange chunks into the salsa too early to prevent the color from turning pink.
- Serve with white or brown rice to soak up the vibrant sauces and juices.
- The aji verde can be made ahead and stored refrigerated for up to 2 days.
- Check salmon doneness with a thermometer to avoid overcooking. Medium is about 135°F.
