It’s time to take your baked Lemon Garlic Butter Salmon to the next level! This elevated Achiote Chipotle Salmon with Anaheim Pepper Avocado Crema will surely hit a 5-star rating that will impress your dinner guests! No more boring sheet pan recipes! Roasted and smoky, yet packed with an addicting creamy sauce. Add in that punch of acidic touch from the pickled shallots and lemon juice then you have yourself a masterpiece–it’s Salt, Fat, Acid, and Heat!
If you’ve had a chance to read my other recipes, you’ll know how much of a huge fan I am of Samin Nosrat’s Salt Fat Acid Heat! It’s the basis of mastering the fine arts of cooking and I still have ways to go. By no means do I call myself a chef, but after learning about the elements of good cooking I’m able to discern when all of these flavors come together and when a dish is well-balanced. Take away the lemon and pickled shallots from this recipe and you’ll find yourself lost at sea with this salmon dish. Take away the Anaheim Pepper from the Avocado Crema and you’ll be looking for that Tobasco to add heat to your plate. Are you picking up what I’m putting down?
The Inspiration Behind Achiote Chipotle Salmon
Truthfully, I’m tired of anything lemon garlic butter seasoned. I felt that I was missing out on so much flavor that I needed a new herb to play with. Recently, I visited Craft House in Del Mar to meet up with my Filipino childhood friend and her boyfriend–it was a fun double date, may I add. They serve modern American cuisine with Latin and Spanish influences. There on the menu were sauces and rubs I had not experimented with before: Achiote Chipotle, Salsa Verde Gremolata, Chile de Arbol, Calabrian Chile, candied jalapeno, Aleppo Pepper, and many more! The food was spectacular and my mouth was dancing with joy from all the flavors I have not tried before.
As someone with food intolerances, I’ve limited my fine dining experiences to one to two times per month. So I have taken a challenge to try new restaurants and then take the flavors back home to experiment with. Once I have found the right balance of flavors and enjoy them wholeheartedly, I share these recipes with you so you won’t have to fly out or drive to San Diego to experience them!
What is Achiote?
Mike Hultquist from Chili Pepper Madness says it best, “Achiote is the Mexican name for annato seeds, which are seeds that come from a tree that is commonly grown in the tropics of Central and South America as well as the Caribbean.” It is commonly used as a food colorant and has a mild, earthy, and nutty flavor. You can easily find them at your local grocery store, but here is the Amazon affiliate link in case you’re in a rush!
Is Achiote (Annato) a Nightshade?
No, it is not a nightshade as it is made from seeds of the achiote tree. Chipotle, however, is a nightshade.
To Make Achiote Chipotle Salmon:
The rub mixes a Mediterranean berry flare from the Sumac, Central American roots from the Achiote, Latin American spice from the toasted cumin, and Mexican heat from the Chipotle. Don’t underestimate the details of each flavor profile. When you toast cumin on a dry skillet, you’re releasing a savory aroma that completes this dish. The citrus flavor from the sumac adds tang before you even garnish with lemon. While the Achiote and Chipotle add a smoky, rustic, and mildly spicy flavor. Don’t forget the salt–it makes it all come together.
The Anaheim Pepper Avocado Crema Concoction:
It’s a slight adjustment to your typical avocado crema but the Anaheim Pepper adds a mild hint of “you need to come back for more.” The garlic confit adds a depth of sweetness while the coconut yogurt honors your lactose intolerance and makes this a non-dairy, gluten-free, and gut-friendly crema! My personal favorite brand is Cocoyo! Healthy is not impossible, you see. It’s just a few tweaks and changes.
To make this dish AIP-friendly, just omit the Chipotle and Anaheim Pepper. Otherwise, this recipe is Paleo and Whole30-approved so everyone can enjoy it!
Serve with a side of cilantro lime cauliflower rice and roasted garlic broccolini and you have made yourself a gourmet meal!
Achiote Chipotle Salmon with Anaheim Pepper Avocado Crema
Equipment
- 2 sheet pans
- 1 Food Processor
- 1 Mortar & Pestle optional
- 1 tong
- 1 large bowl
Ingredients
- 1.5 lb wild caught sockeye salmon
- 2 tbsp olive oil
- 5 sprigs rosemary
- pickled shallots
- cilantro lime cauliflower rice
- broccolini garlic roasted
Achiote Chipotle Rub
- 1 tsp cumin toasted and grounded
- 1 tsp sumac
- 1 tsp chipotle powder
- 2 tsps achiote powder
- 2 tsps salt
Anaheim Pepper Avocado Crema
- 2 avocados
- 1 Anaheim Pepper roasted then peeled
- 2 tbps lime
- 1/4 cup coconut yogurt
- 8 cloves garlic confit
- 2 pinches salt
Instructions
- Preheat the oven to 375 degrees F. On a gas stove, turn the heat to medium-high and roast the Anaheim Pepper turning it to char on all sides. Once it is charred, set it aside and let it cool before peeling.
- Place the cumin seeds in a small, dry skillet and set over medium heat. Swirl the pan constantly to ensure even toasting and remove from heat after 3 minutes. Immediately dump the seeds into a bowl of a mortar and grind together with sumac, chipotle powder, achiote powder, and salt.
- Place the wild salmon on a sheet pan and rub the achiote chipotle seasoning along with the olive oil and evenly coat the fish. Garnish with thinly sliced lemon and rosemary sprigs.
- Bake the salmon at 375 degrees F for 15 - 20 minutes.
To Make the Avocado Anaheim Pepper Crema:
- Combine the avocados, peeled and de-seeded anaheim pepper, cilantro, lime juice, salt, coconut yogurt, and garlic confit. Pulse until you reach a creamy texture. Adjust the flavor to your preference.
- To serve, divide cauliflower cilantro rice and roasted broccolini between plates. Top with salmon, lemon, pickled onions, and avocado anaheim pepper crema. Serve and enjoy!
If you make this recipe, leave a comment below with your thoughts and feedback! Don’t forget to tag me on Instagram!
Got leftover Achiote Chipotle Salmon? Head over to my Honey Mustard Cauliflower Salad Recipe to repurpose this meal and give it some life!
