Chipotle Salmon with Orange Salsa and Aji Verde

 

Chipotle Salmon

• 1 1/2 pounds salmon filet 
• 2 tablespoons taco seasoning 
• 2 tablespoons brown sugar
• 1/4 to 1/2 teaspoon chipotle powder, depending on spice preference
• spritz of avocado oil

Orange Salsa

• 3 large navel oranges, cut into chunks (peeled with a knife, pith removed)
• a small wedge of purple cabbage, finely shredded or pulsed in a food processor (about 2 cups)
• 1/2 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 + 1/2 teaspoon salt (more to taste)

Aji Verde

• 2 tablespoons olive oil
• 1/2 cup mayo
• 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

Other

• Rice for serving

---

Instructions

1. Make Orange Salsa: Toss all ingredients together except oranges; massage with your hands to soften the cabbage a bit. (You’ll add the oranges until right before serving, so they don’t turn pink.)
2. Make Aji Verde: Blend the aji verde sauce until smooth.
3. Prep Salmon: Preheat oven to 450 degrees; place a rack near the top. Pat salmon dry with paper towels. Place on a sheet pan lined with foil (I just leave the filets in one whole piece). Mix seasoning for salmon; coat salmon filets with seasoning. Spritz with a light coating avocado oil.
4. Bake Salmon: Bake for 5 minutes near the top of the oven. Then broil another 4-6 minutes until cooked to your liking (I like it to be medium, about 135 degrees).
5. Serve: Add oranges to the slaw mixture. Put rice and aji verde side by side on the bottom of a plate or shallow bowl. Then flake a few chunks of salmon on top, and finish with a scoop of the salsa. Chef’s kiss!

 Haylee's Note:

I found this recipe on Facebook and it was so good!  Our whole family loved it! We all agreed that it was the best salmon we had ever had!  Original recipe from a Pinch of Yum can be found HERE.