Summer

Chipotle Salmon with Orange Salsa and Aji Verde

Name: Chipotle Salmon with Orange Salsa and Aji Verde
Prep time: 15 min \
Cook time: 10 min \
Total time: 25 min
Yield: 4
Ingredients: 1½ pounds salmon fillet >; 1 tablespoon taco seasoning >; 1 tablespoon brown sugar >; 1 teaspoon chipotle powder >; Avocado oil spray; 2 cups shredded purple cabbage >; ½ cup chopped fresh cilantro >; ¼ cup minced red onion >; 2 tablespoons olive or avocado oil >; Juice of 1 lime >; 1 jalapeño, minced >; ½ teaspoon sugar >; Pinch of salt >; 2 oranges, cut into chunks; ¼ cup mayonnaise >; 1 cup cilantro (leaves and stems) >; 1 jalapeño >; 2 cloves garlic >; Juice of 1 lime >; 2 tablespoons olive oil >; Pinch of salt; Cooked rice

Source: Pinch of Yum --- Lindsay Ostrom🐟🇲🇽Original ↗

Prep

15 min \

Cook

10 min \

Total

25 min

Servings

Method

01
Make the orange salsa: toss cabbage, cilantro, red onion, oil, lime juice, jalapeño, sugar, and salt together. Massage with your hands to soften the cabbage. Keep oranges separate until serving.
02
Make the aji verde: blend mayo, cilantro, jalapeño, garlic, lime juice, olive oil, and salt until smooth. Set aside.
03
Preheat oven to 450°F with a rack near the top. Pat salmon dry with paper towels. Place on a foil-lined sheet pan.
04
Mix taco seasoning, brown sugar, and chipotle powder. Coat salmon evenly with the rub. Spritz with avocado oil.
05
Bake for 5 minutes near the top of the oven. Switch to broil and cook 4--6 minutes more until salmon reaches about 135°F (medium).
06
Add orange chunks to the cabbage slaw. Serve rice and aji verde side by side in bowls, flake salmon on top, and finish with a generous scoop of orange salsa.