Description
This Chipotle Salmon recipe features tender salmon filets seasoned with taco spices and baked to perfection, paired with a vibrant orange salsa and a tangy, herbaceous aji verde sauce. The dish is complemented with a colorful cabbage slaw and served alongside fluffy rice, creating a balanced and flavorful meal perfect for a quick and healthy dinner.
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 (to taste)
- Spritz of avocado oil
Orange Salsa and Slaw
- 3 large navel oranges, peeled and cut into chunks
- A small wedge of purple cabbage, finely shredded or pulsed in a food processor (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 (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: Combine the purple cabbage, chopped cilantro, minced red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt in a bowl. Massage the mixture with your hands to soften the cabbage slightly. Do not add the orange chunks yet to prevent them turning pink.
- Make Aji Verde: In a blender, combine olive oil, mayonnaise, cilantro leaves and stems, jalapeño, garlic, lime juice, and salt. Blend until the sauce is smooth and creamy.
- Prep Salmon: Preheat the oven to 450°F (230°C) with a rack positioned near the top. Pat the salmon dry with paper towels. Mix the taco seasoning, brown sugar, and chipotle powder in a bowl, then coat the salmon filets evenly with the seasoning. Lightly spritz the filets with avocado oil, then place them on a foil-lined sheet pan.
- Bake Salmon: Place the sheet pan with salmon in the oven and bake for 5 minutes near the top rack. Then broil for an additional 4-6 minutes until the salmon reaches your preferred doneness (medium is about 135°F internal temperature).
- Serve: Gently fold the chunked oranges into the cabbage slaw mixture right before plating. Serve a bed of rice and a side of aji verde sauce on a plate or shallow bowl. Flake the baked salmon over the rice, then top with a generous scoop of the orange salsa. Enjoy this vibrant and balanced dish!
Notes
- Taco seasoning can be homemade or store-bought; adjust the amount of chipotle powder based on your spice tolerance.
- Removing ribs and seeds from the jalapeño reduces the heat; keep them in for a spicier dish.
- Broiling time depends on the thickness of the salmon; monitor closely to avoid overcooking.
- You can use skin-on salmon for added crispiness; remove skin before eating if desired.
- Prepare the aji verde and slaw ahead of time and assemble before serving for convenience.
- Serve with warm rice or other grain alternatives like quinoa or couscous for variety.
