Chipotle Salmon with Orange Salsa and Aji Verde

Name: Salmon Chipotle dengan Salsa Jeruk dan Aji Verde
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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

Sweet-and-smoky chipotle salmon topped with fresh orange salsa and creamy aji verde! An easy, delicious, restaurant-level salmon dinner.

⏱️ 40 min 🔪 Prep: 30 min 🔥 Cook: 10 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Salmon Chipotle dengan Salsa Jeruk dan Aji Verde

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

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

Steps

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.)
Blend the aji verde sauce until smooth.
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.
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).
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!

Nutrition Facts (per serving)

Macronutrients

Calories81341% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 17.795

Per Serving Rp 4.449/serving

🏠 Save ~Rp 35.590 compared to buying!

📋 Price Breakdown (14% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
salmon filet	0.5 pounds	Rp 150.000/kg	Rp 7.500
taco seasoning	2 tablespoons	-	-
brown sugar	2 tablespoons	-	-
to ½ teaspoon chipotle powder	0.25	Rp 8.000/100g	Rp 2.000
spritz of avocado oil	-	-	-
navel oranges	3 large	-	-
a small wedge of purple cabbage	2 cup	-	-
chopped cilantro	0.5 cup	-	-
a small wedge of red onion	4 cup	-	-
-2 tablespoons olive oil or avocado oil	1	-	-
juice of 2 limes	2 l	-	-
half of a jalapeño	-	-	-
sugar + ½ teaspoon salt	1 tablespoon	-	-
olive oil	2 tablespoons	-	-
mayo	0.5 cup	-	-
cilantro leaves and stems	1 cup	Rp 35.000/kg	Rp 8.295
half of a jalapeño pepper	-	-	-
garlic	1 clove	-	-
juice of 1 lime	1 l	-	-
a pinch of salt	-	-	-
Rice for serving	-	-	-