Chipotle roast salmon with corn & coriander salsa
GF
A fun & summery way to start a Mexican meal, this salmon is full of flavour! A whole salmon side is roasted in a sticky chipotle glaze and topped with a fresh corn & feta salsa and zingy pickled onions.
I like to serve this salmon with slices of bread as a starter, however it also goes great with soft tacos as a main meal!
The salmon can be cooked the day before serving as I like to serve this recipe cold or at room temperature. The salsa and pickled red onions can also be made ahead which leaves you with minimal prep at the time. Bonus!
What's in this recipe?
Pickled ren onions
Red onion
When pickled, red onions are so pretty! I just adore the flavour of a quick pickled red onion, they can just about be paired with anything! Can be substituted with shallots if desired however they won’t be quite as pretty pink!
Apple cider vinegar
Apple cider vinegar is a sweeter vinegar and adds a lovely flavour to this pickle. Can be substituted with white wine vinegar or plain white vinegar.
Sugar & salt
A touch of sugar gives the pickles a little sweetness and the salt draws the moisture out of the onions.
Corn & coriander salsa
Fresh corn
Fresh corn is boiled and then cut off the cobs for this salsa. You can really taste the sweetness of the fresh corn in this salsa recipe so please use corn that’s in season!
Capsicum
Capsicum adds acidity and flavour to this salsa recipe that goes so well with the chili. Can be substituted with yellow capsicum if desired - green capsicum tends to be too tart.
Coriander
Coriander adds freshness and fragrance to this salsa and contrasts so well with the spiciness of the chipotle. Can be substituted with flat leaf parsley if sensitive to coriander.
Feta
Crumbled feta gives the salsa creaminess and binds all the ingredients together. I prefer to use Danish style feta rather than Greek style feta as it is creamier.
Olive oil & lime juice
Olive oil helps to bind the ingredients together and lime juice provides acidity. Lime can be substituted with lemon juice if required although lime definitely gives a more authentic Mexican flavour!
Salt & pepper
Salt brings out all the beautiful fresh flavours in this salsa and pepper gives it a little texture and heat.
Chipotle roast salmon
Salmon side (skin on)
I like to use fresh raw Australian salmon with skin on. The skin helps to lock in the moisture and has more flavour. Salmon with skin off will also be as delicious but you may have to reduce the cooking time.
Chipotle in adobo
Chipotle in adobo are dried and smoked chipotle peppers in a spiced tomato sauce. Found in a jar in Australia, this is a flavour bomb that adds instant flavour and depth to a recipe. Generally found in the Mexican section of any chain supermarket. Feel free to add less if you are sensitive to spice.
Tomato sauce
Tomato sauce gives bulk and provides a base to this glaze. It adds sweetness as well as mild tomato flavour that carries the heat of the chipotle perfectly.
Honey
A dash of honey allows the salmon to caramelise and get all sticky and delicious. Can be substituted with maple syrup or brown sugar however I prefer honey as it has a mild flavour and is an unrefined sweetener.
Cumin seeds & smoked paprika
Cumin seeds give the salmon a lovely toasted nutty flavour that you don’t get with powder. Smoked paprika further enhances the smokiness of the chipotle peppers and reinforces the Mexican flavours.
Apple cider vinegar
Apple cider vinegar gives acidity to the dish and balances out all the sweetness. It is a sweeter vinegar that doesn’t overpower the delicate salmon but gives depth to the glaze. Can be substituted with white vinegar.
Salt
A touch of salt brings out all the flavours and spices. Don’t be tempted to skip!
Step-by-step photos
Chipotle roast salmon with corn & coriander salsa
Ingredients
- 1/2 cup apple cider vinegar
- 2 tsp caster sugar
- 1/2 tsp salt
- 1/2 small red onion
- 2 ears fresh corn (boiled)
- 1/2 red capsicum (diced)
- 1/3 cup fresh coriander leaves (plus extra to serve)
- 1 lime (juice)
- 1 Tbsp olive oil
- 80g feta
- 1/4 tsp salt & pepper
- 1/3 cup tomato sauce
- 1/4 cup honey
- 3 garlic cloves (crushed)
- 2 Tbsp apple cider vinegar
- 2 Tbsp chipotle in adobo
- 2 tsp smoked paprika
- 2 tsp cumin seeds
- 1 tsp salt
- 1.5 kg (approx) side of salmon
Instructions
- Place vinegar, sugar and salt into a small (non-metal) bowl and stir to dissolve sugar.
- Thinly slice red onion. Add onion to vinegar mixture, cover and set aside in the fridge.
- Cut corn off cobs (ensure cooled first) and add to a medium bowl along with remaining salsa ingredients. Stir with a spoon to combine and set aside covered in the fridge.
- Line a large tray with baking paper. Preheat barbeque grill over medium-high heat or oven to 200 degrees Celsius.
- Combine all ingredients except salmon in a small bowl and stir to combine.
- Place salmon skin side down on lined tray and brush with the glaze. Bake for 10-15 minutes until just cooked through (53 degrees Celsius using a meat thermometer). You do not want overcooked dry salmon!
- Set aside to cool to room temperature or place covered in the fridge until 30 mins before serving.
- Transfer salmon to a serving platter. Spoon salsa over salmon and top with pickled onions. Enjoy!
Notes
Serving suggestion
I like to serve this salmon with slices of bread as a starter or in tacos for a main Mexican meal. Goes well with a lime zest mayo.
Grate zest of 1 lime and 1 garlic clove and add to 1/2 cup mayonnaise.
Storing
Cooked salmon can be kept covered in the fridge for 2 days.
Nutrition Facts
Calories
254Fat
11 gSat. Fat
2 gCarbs
12 gFiber
1 gNet carbs
11 gSugar
8 gProtein
27 gSodium
507 mgCholesterol
75 mg