Ingredients

1 1/2 pounds salmon filet (skinless or skin-on)

2 tablespoons taco seasoning (such as Siete)

2 tablespoons brown sugar

¼ to ½ teaspoon chipotle powder, depending on spice preference

Spritz of avocado oil

3 large navel oranges, peeled and cut into chunks

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

½ 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

Instructions

Step 1: Make the orange salsa by tossing the cabbage, cilantro, red onion, olive or avocado oil, lime juice, jalapeño, sugar, and salt together. Massage the mixture with your hands to soften the cabbage slightly. Set aside and add the orange chunks just before serving to prevent discoloration.

Step 2: Prepare the aji verde sauce by blending the mayo, cilantro leaves and stems, jalapeño, garlic, lime juice, olive oil, and a pinch of salt until smooth. Adjust seasoning to taste.

Step 3: Preheat your oven to 450°F (230°C) and place a rack near the top. Pat the salmon dry with paper towels and place on a foil-lined sheet pan. Mix the taco seasoning, brown sugar, and chipotle powder, then coat the salmon evenly. Spritz lightly with avocado oil.

Step 4: Bake the salmon for 5 minutes near the top of the oven. Then switch to broil and cook for an additional 4-6 minutes, until the salmon reaches your preferred doneness (medium is about 135°F or 57°C).

Step 5: Just before serving, add the orange chunks to the cabbage slaw. Serve rice and aji verde side by side on a plate or shallow bowl. Flake the salmon over the top and finish with a generous scoop of the orange salsa. Enjoy!

Tips & Variations

For a milder heat, reduce or omit the chipotle powder and jalapeño in the recipes.

Use blood oranges or Valencia oranges for a different citrus twist in the salsa.

Grill the salmon instead of baking for a smokier flavor and beautiful grill marks.

Serve with quinoa or cauliflower rice as a low-carb alternative.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used but make sure to thaw it completely and pat dry before seasoning and cooking to ensure even cooking and proper texture.

What can I substitute if I don’t have chipotle powder?

If you don’t have chipotle powder, smoked paprika combined with a pinch of cayenne pepper will provide a similar smoky heat. Alternatively, use a mild chili powder if you prefer less heat.