Chipotle Salmon with Orange Salsa and Aji Verde
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Pinch of Yum · by Lindsay Ostrom★ 5.0

Chipotle Salmon with Orange Salsa and Aji Verde

NUTRITION · PER SERVING40M COOK
CAL 63%·PRO 93%
CARBS 149G47% OF CAL
4G FIBER19G SUGAR125G OTHER
FAT 52G37% OF CAL
10G SAT42G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Glazed salmon with a chipotle-brown sugar coating, topped with fresh orange salsa and creamy aji verde. Restaurant-quality and easy enough for weeknights.

mainamericanfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 pounds salmon filet (I have used both skinless and skin-on; either works)
  • 2 tablespoons taco seasoning (I use Siete)
  • 2 tablespoons brown sugar
  • ¼ to ½ teaspoon chipotle powder, depending on spice preference
  • spritz of avocado oil
  • 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)
  • 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
  • Rice for serving
PREP
30M
SODIUM
969MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.