Chipotle Salmon

• 1 1/2 pounds salmon filet (I have used both skinless and skin-on; either works)
• 2 tablespoons taco seasoning (I use Siete)
• 2 tablespoons brown sugar
• 1/4 to 1/2 teaspoon chipotle powder, depending on spice preference
• spritz of avocado oil

Orange Salsa

• 3 large navel oranges, cut into chunks (peeled with a knife, pith removed)
• a small wedge of purple cabbage, finely shredded or pulsed in a food processor (about 2 cups)
• 1/2 cup chopped cilantro (ribs and seeds removed)
• a small wedge of red onion, minced (about 1/4 cup)
• 1-2 tablespoons olive oil or avocado oil
• juice of 2 limes (2-3 tablespoons)
• half of a jalapeño, minced
• 1 tablespoon sugar + 1/2 teaspoon salt (more to taste)

Aji Verde

• 2 tablespoons olive oil
• 1/2 cup mayo
• 1 cup cilantro leaves and stems
• half of a jalapeño pepper (ribs and seeds removed)
• 1 clove garlic
• juice of 1 lime
• a pinch of salt, to taste

Other

• Rice for serving