Can I make the Aji Verde and Orange Salsa ahead of time?

Yes, both the Aji Verde and Orange Salsa can be prepared in advance. The Aji Verde can be made up to 2-3 days ahead and stored in an airtight container in the refrigerator. The Orange Salsa is best made a few hours before serving to maintain its freshness, but can also be prepared a day in advance. Store it covered in the fridge.

What kind of salmon is best for this Chipotle Salmon with Orange Salsa & Aji Verde recipe?

For the best flavor and texture, I recommend using wild-caught salmon like Sockeye or Coho. Atlantic salmon (often farmed) also works well and is widely available. Look for fillets that are bright in color, firm to the touch, and have a fresh, mild smell. Both skin-on or skin-off fillets are suitable.

I don't like spicy food. Can I still enjoy this Chipotle Salmon with Orange Salsa & Aji Verde?

Absolutely! The spice level is completely adjustable. For a milder flavor, use only the adobo sauce from the can of chipotles, omitting the minced pepper itself. You can also skip the jalapeu00f1o in the orange salsa. The smoky flavor of chipotle will still come through beautifully without the intense heat, allowing you to fully enjoy this Chipotle Salmon with Orange Salsa & Aji Verde.

What are some good side dishes to serve with this Chipotle Salmon with Orange Salsa & Aji Verde?

This Chipotle Salmon with Orange Salsa & Aji Verde pairs wonderfully with several sides. Quinoa, brown rice, or even a light couscous are great for soaking up the flavors. Roasted vegetables like asparagus, green beans, or sweet potatoes would also be delicious. A simple fresh green salad with a light vinaigrette provides a nice contrast and completes the meal.

Chipotle Salmon with Orange Salsa & Aji Verde: 5 Steps to a Flavorful Fiesta!

Name: Chipotle Salmon with Orange Salsa & Aji Verde
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Peruvian-Inspired Fusion
Ingredients: 4 (6 oz / 170g) salmon fillets, skin on or off; 2 tablespoons olive oil; 1-2 chipotle peppers in adobo, minced (adjust to heat preference); 1 tablespoon adobo sauce (from the can of chipotles); 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large navel or Cara Cara oranges, segmented and diced; 1/4 cup red onion, finely diced; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and minced (optional, for extra heat); 1 tablespoon lime juice; 1/2 cup fresh cilantro; 2 tablespoons aji amarillo paste; 1 tablespoon lime juice; 1/4 cup mayonnaise; 2 tablespoons grated Parmesan cheese; 1 clove garlic; 2-3 tablespoons water (for thinning, if needed); Salt and black pepper to taste

Ingredients

Scale

4 (6 oz / 170g) salmon fillets, skin on or off
2 tablespoons olive oil
1-2 chipotle peppers in adobo, minced (adjust to heat preference)
1 tablespoon adobo sauce (from the can of chipotles)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large navel or Cara Cara oranges, segmented and diced
1/4 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional, for extra heat)
1 tablespoon lime juice
1/2 cup fresh cilantro
2 tablespoons aji amarillo paste
1 tablespoon lime juice
1/4 cup mayonnaise
2 tablespoons grated Parmesan cheese
1 clove garlic
2-3 tablespoons water (for thinning, if needed)
Salt and black pepper to taste

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Instructions

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Prepare the chipotle rub: In a small bowl, combine olive oil, minced chipotle peppers, adobo sauce, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well to form a paste.
Step 3: Pat salmon fillets dry with paper towels. Place them on the prepared baking sheet.
Step 4: Generously spread the chipotle rub over the top and sides of each salmon fillet, ensuring an even coating.
Step 5: Bake for 12-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of your fillets.
Step 6: While salmon bakes, prepare the orange salsa: In a medium bowl, combine segmented and diced oranges, diced red onion, chopped cilantro, minced jalapeño (if using), and 1 tablespoon lime juice. Gently toss to combine. Taste and adjust seasoning.
Step 7: Prepare the Aji Verde: In a food processor or blender, combine 1/2 cup fresh cilantro, aji amarillo paste, 1 tablespoon lime juice, mayonnaise, grated Parmesan cheese, garlic clove, and 2 tablespoons of water. Blend until smooth and creamy. Add more water, a tablespoon at a time, if a thinner consistency is desired. Season with salt and pepper to taste.
Step 8: Serve the baked Chipotle Salmon immediately, topped generously with the fresh Orange Salsa and a drizzle of the creamy Aji Verde. Enjoy your Chipotle Salmon with Orange Salsa & Aji Verde!

Notes

For best results, use fresh, high-quality salmon. If you prefer less spice, reduce the amount of chipotle pepper and jalapeño. The Aji Verde can be made a day ahead and stored in an airtight container in the refrigerator.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Peruvian-Inspired Fusion

Nutrition

Serving Size: 1 fillet with salsa & aji verde
Calories: 450 kcal
Sugar: 12g
Sodium: 480mg
Fat: 28g
Saturated Fat: 5g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 28g
Cholesterol: 90mg

Ingredients

Instructions

Notes

Nutrition

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