Isn’t salmon amazing? What a versatile, healthy, and delicious food! Salmon is always a staple in my fridge because you can literally dress it up every which way imaginable; it never gets boring. This Chipotle Lime Salmon with Avocado Salsa is a great example of that. It has big south-of-the-boarder flavor but is easy and totally nutritious.
Like I just said, salmon tastes good with just about any flavor combination you can imagine. I’m a big fan of cooking salmon with asian flavors, but when I looked at my pantry last night I saw a lot of items that reminded me of Mexican. I originally thought of whipping up some fish tacos, but I felt like I would have to get too many ingredients at the store.
What I eventually settled on was to experiment with this Chipotle Lime Salmon. Making a marinade of lime juice and chipotles could flavor the fish, and then I could top it off with a nice fresh salsa of corn and avocado! Yum! So that’s just what I did.
I have to say, it was delicious for my first try. Next time I’ll add some jalapeño to the salsa, I just didn’t have any on hand this time. I served it on a bed of Spanish rice which I made myself by cooking brown rice with a can of diced tomatoes, shallot, some water, and some spices. And the rice was awesome! I’m so trying it again. The overall result was a fresh and filling entree that was very balanced in flavor. The salmon tasted citrusy and a little smokey, and the corn in the salsa added some sweetness. The salty rice at the bottom was the perfect touch. I certainly will be making again!
Chipotle Lime Salmon with Avocado Salsa (serves 4)
For the salsa:
- 1 avocado, diced in large chunks
- 1 ear of corn, kernels removed
- 1/2 a cup halved cherry tomatoes
- 1 Tbsp cilantro, chopped
- 1/2 tsp cumin
- Juice from half a lime
- Salt and pepper
For the salmon:
- 4 salmon fillets
- 1 chipotle in adobo, seeded and minced, plus 2 tsp adobo sauce
- 1/4 cup olive oil
- 2 tsp honey
- 1 clove garlic
- Juice from one lime
- Salt and pepper
Preheat the oven to 400º. In a small bowl, whisk together the olive oil, juice from one lime, honey, garlic, chipotle and adobo, and salt and pepper. Place the salmon fillets in a large ziplock back and dump the marinade in with it. Let marinate in the fridge for 30 minutes.
In the meantime, gently fold together the ingredients for the avocado salsa. You want the chunks of salsa to maintain their form so try not to mash them. Season with salt and pepper.
When the salmon is done marinating place on a foil-lined baking sheet and bake for about 15 minutes, or until fish flakes easily and it is cooked throughout.
Any leftover marinade can be simmered on the stove for 5 minutes and spooned on top of the fish when served. Serve the salmon with rice or veggies.