Description
Smoky chipotle-rubbed salmon served over rice, piled high with a vibrant orange and purple cabbage salsa, and drizzled with a creamy, herby Peruvian aji verde sauce. A stunning, flavor-packed meal ready in under 30 minutes.
Ingredients
Chipotle Salmon
- 1½ pounds salmon filet (skinless or skin-on)
- 2 tablespoons taco seasoning
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon chipotle powder
- Spritz of avocado oil
Orange Salsa
- 3 large navel oranges, peeled and cut into chunks
- ~2 cups purple cabbage, finely shredded
- ½ cup chopped cilantro
- ~¼ cup red onion, minced
- 1–2 tablespoons olive oil or avocado oil
- Juice of 2 limes (2–3 tablespoons)
- ½ jalapeño, ribs and seeds removed
- 1 tablespoon sugar
- ½ teaspoon salt
Aji Verde
- 2 tablespoons olive oil
- ½ cup mayo
- 1 cup cilantro leaves and stems
- ½ jalapeño, ribs and seeds removed
- 1 clove garlic
- Juice of 1 lime
- Pinch of salt
Other
- Rice, for serving
Instructions
- Make the aji verde. Add olive oil, mayo, cilantro, jalapeño, garlic, lime juice, and salt to a blender or food processor. Blend until completely smooth and creamy. Taste and adjust salt as needed. Refrigerate until ready to serve.
- Make the orange salsa. In a large bowl, combine orange chunks, shredded cabbage, cilantro, red onion, oil, lime juice, minced jalapeño, sugar, and salt. Toss well and taste. Adjust seasoning as needed. Set aside.
- Prepare the salmon. Pat the salmon dry with paper towels. In a small bowl, mix taco seasoning, brown sugar, and chipotle powder. Spritz the salmon with avocado oil and coat evenly with the spice rub on all sides.
- Cook the salmon. Heat a skillet or grill pan over medium-high heat. Cook salmon for 4–6 minutes per side depending on thickness, until the exterior is caramelized and the fish flakes easily with a fork.
- Assemble. Serve salmon over rice, spoon the orange salsa generously on top, and drizzle with aji verde sauce. Serve immediately.
Notes
- Make the aji verde and orange salsa ahead of time — both get better as they sit and the flavors meld.
- Don’t skip patting the salmon dry before applying the rub — it helps the spice crust caramelize properly.
- Adjust the chipotle powder to your heat preference; start with ¼ teaspoon and go from there.