Chipotle Salmon with Corn Ribs, Mango Salsa and Creamy Lime Coriander Sauce
Chipotle salmon roasted with corn ribs, mango salsa and creamy lime coriander sauce, served with rice.
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- Corn ribs
- 4 ears corn
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Chipotle salmon
- 4 salmon fillets
- 3 tbsp chipotle in adobo sauce
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1-1 1/2 tsp honey
- 1/2 tsp salt
- Lime coriander sauce
- 100 g Greek yogurt
- 30 g mayonnaise
- 1/2 avocado
- 15 g lime juice
- 5 g jalapeño
- 15 g olive oil
- 100 g water
- 20 g honey
- 1 tbsp fresh coriander
- Mango salsa
- 1 mango
- 1 Lebanese cucumber
- 1/2 red onion
- 1/2 jalapeño
- 1 tbsp olive oil
- 1 tsp honey
- 1 tbsp lime juice
- 1/2 tsp sea salt
- Serving
- 4 servings cooked rice
- 1 recipe lime coriander sauce
- 1Corn ribs
- 2Chipotle salmon
- 3Marinate salmon — Mix the chipotle in adobo sauce, olive oil, smoked paprika, cumin, honey, and salt. Coat the salmon with the marinade.
- 4Roast together — Preheat the oven to 180°C. Roast the salmon and corn ribs together for around 15 minutes, depending on the thickness of the salmon.
- 5Add char — Torch the salmon and corn at the end for a little extra char and smokiness.
- 6Lime coriander sauce
- 7Blend sauce — Blend the yogurt, mayonnaise, avocado, lime juice, jalapeño, olive oil, water, honey, and coriander until smooth and creamy.
- 8Mango salsa
- 9Dice salsa — Finely dice the mango, cucumber, red onion, and jalapeño.
- 10Dress salsa — Dress the salsa with olive oil, honey, lime juice, and sea salt.
- 11Serving
- 12Serve together — Serve the salmon, corn ribs, mango salsa, and rice with a generous amount of lime coriander sauce.
- polished: 2026-10-04
- 4 ears corn
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 salmon fillets
- 1 tbsp fresh coriander
- 1 tsp honey
- 1 tbsp lime juice
- 1/2 tsp sea salt
- 4 servings cooked rice
- 1 recipe lime coriander sauce