Chipotle Salmon with Orange Salsa and Aji Verde

• salmon filet (I have used both skinless and skin-on; either works)↗1.5 pound
• taco seasoning (I use Siete)2 tablespoon
• brown sugar↗2 tablespoon
• to 1/2 teaspoon chipotle powder, depending on spice preference0.25 teaspoon
• spritz of avocado oil
• large navel oranges, cut into chunks (peeled with a knife, pith removed)↗3
• a small wedge of purple cabbage, finely shredded or pulsed in a food processor (about 2 cups)
• chopped cilantro0.5 cup
• a small wedge of red onion, minced (about 1/4 cup)
• olive oil or avocado oil↗1
• juice of 2 limes (2-3 tablespoons)2
• half of a jalapeño (ribs and seeds removed)0.5
• sugar + 1/2 teaspoon salt (more to taste)1 tablespoon
• olive oil↗2 tablespoon
• mayo↗0.5 cup
• cilantro leaves and stems↗1 cup
• half of a jalapeño pepper (ribs and seeds removed)0.5
• clove garlic↗1
• juice of 1 lime1
• a pinch of salt, to taste
• Rice for serving↗

Step-by-step instructions

1. 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. 2

   Make Aji Verde: Blend the aji verde sauce until smooth.

3. 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. 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. 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!