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Chipotle salmon with orange salsa, rice, and creamy green aji verde sauce

Chipotle Salmon with Orange Salsa and Aji Verde Sauce

Chipotle salmon combines smoky seasoned fish with fresh orange salsa and a creamy aji verde sauce for a vibrant, flavorful meal. This dish is perfect when you want a fresh, satisfying dinner with contrasting textures and bold flavor.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 813
Ingredients Method Notes

Ingredients
  

Salmon
  • 1 1/2 pounds (680 grams) salmon filet
  • 2 tablespoons taco seasoning
  • 2 tablespoons brown sugar
  • ¼ to ½ 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)
  • 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
  • 1/2 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
Serving
  • Rice for serving

Method
 

Preparation
  1. Combine all salsa ingredients except the oranges and massage the cabbage mixture by hand until slightly softened. Keep the oranges separate and add them just before serving.
  2. Blend the aji verde sauce ingredients until the mixture is smooth.
Cooking
  1. Preheat the oven to 450°F (232°C) and position a rack near the top. Pat the salmon dry with paper towels.
  2. Place the salmon on a foil-lined sheet pan, keeping the filet whole if desired. Combine the salmon seasoning ingredients, coat the fish evenly, and apply a light coating of avocado oil.
  3. Bake the salmon for 5 minutes near the top of the oven, then broil for another 4-6 minutes until cooked to your preferred doneness.
Assembly
  1. Fold the orange pieces into the salsa mixture. Place rice and aji verde sauce side by side on each plate or shallow bowl.
  2. Add flakes of salmon over the rice and finish each serving with a scoop of the orange salsa.

Notes

If your salmon has skin, place it skin side down on the baking sheet. Cotija cheese may appear in the ingredient photo, but it is not included in the final written version because the sauce was considered more balanced without it.