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Baked salmon with La Morena chipotle sauce

  • Total Time: 45 mins
  • Yield: 3 1x


  • 2 chipotle peppers from La Morena, and a little of the adobo sauce
  • 1/4 cup of olive oil
  • 2 cloves of garlic
  • Juice of 2 limes
  • 1/2 teaspoon of pepper
  • Salt to taste
  • A little cumin
  • A pinch of granulated sugar
  • 1 teaspoon of dried cilantro
  • 1 romaine lettuce
  • 1/2 cup of cherry tomatoes
  • 1/2 of a red onion, cut in julienne
  • 1/2 of an avocado
  • 1/4 cup of olive oil
  • 1/2 cup of fresh cilantro
  • 1 tablespoon of plain yogurt
  • A pinch of cumin
  • Salt and pepper to taste
  • Juice of two limes
  • 1 corn flour tortilla


  1. Place the salmon on a baking dish that can go into the oven. Set aside.
  2. Meanwhile, start preparing the marinade by mixing: the chipotle pepper, oil, garlic, lime juice, salt, pepper, cumin, dried cilantro, and a pinch of sugar. Mix these ingredients through a blender or food processor.
  3. Then cover the salmon with this sauce, and let it marinade for one hour in the refrigerator.
  4. Preheat the oven to 400°F (200°C).
  5. Bake the salmon with all the marinade sauce for 20 minutes.
  6. To prepare the salad, wash and cut the lettuce. Then add the cherry tomatoes and red onion that’s cut in julienne.
  7. For the dressing, mix in a blender or similar: avocado, oil, fresh cilantro, yogurt, cumin, lime juice, and salt and pepper to taste.
  8. Drizzle this dressing over the salad.
  9. The tortilla should be cut into strips lengthwise, ideally sprayed with cooking oil, and baked at 350°F (180°C) for 4-5 minutes.
  10. Sprinkle over the salad.
  • Prep Time: 25 mins
  • Cook Time: 20 mins