Chipotle Salmon with Orange Salsa and Aji Verde

Ingredients

• 1/2 pound ssalmon filet(I have used both skinless and skin-on; either works)
• tablespoon staco seasoning(I use Siete)
• tablespoon sbrown sugar
• 1/4 to1/2 teaspoon chipotle powder, depending on spice preference
• spritz ofavocado oil
• large navel oranges, cut into chunks(peeled with a knife, pith removed)
• a small wedge ofpurple cabbage, finely shredded or pulsed in a food processor(about 2 cup s)
• 1/2 cup choppedcilantro
• a small wedge ofred onion, minced(about 1/4 cup)
• -2 tablespoon solive oiloravocado oil
• juice of2 limes(2-3 tablespoon s)
• half of ajalapeño(ribs and seeds removed)
• tablespoon sugar+ 1/2 teaspoon salt(more to taste)
• tablespoon solive oil
• 1/2 cup mayo
• cup cilantro leaves and stems
• half of ajalapeño pepper(ribs and seeds removed)
• clove garlic
• juice of1 lime
• a pinch ofsalt, to taste
• Ricefor serving

Instructions

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