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Tamarind Roasted Chipotle Salmon

Bold flavors of smoky chipotle and sour tamarind star in this super-quick salmon dish. Keep the coleslaw as simple or complex as you like. Ours contains cabbages, carrots, edamame and fresh herbs.

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20 min


  • 2 canned chipotle chiles, divided
  • 1 tbsp jarred tamarind purée
  • 1 tbsp minced ginger
  • 1 tbsp raw honey, divided
  • 1 tsp toasted sesame oil
  • 1 tsp sea salt, divided
  • ¼ tsp ground black pepper, divided
  • 4 4-oz wild-caught salmon fillets, patted dry
  • 1 tbsp avocado oil
  • ½ cup avocado oil mayonnaise (TRY: Chosen Foods 100% Avocado Oil Based Classic Mayo)
  • 1 lime, zested and juiced
  • 6 cups coleslaw mix


  1. Preheat oven to 400°F.
  2. In a small food processor, combine one-half of chipotle chiles, tamarind, ginger, one-half of honey and sesame oil. Blend until smooth. Season with one-half each of salt and pepper.
  3. Season salmon with remaining one-half each of salt and pepper. Brush tamarind mixture over salmon. Heat a large ovenproof skillet (preferably cast iron) on the stove top on medium-high. Add avocado oil; gently swirl to cover surface. Place salmon, skin side down, in skillet; cook 2 minutes. Transfer skillet to oven and roast until fish is cooked to desired doneness, 3 to 5 minutes, until opaque and flakes easily with a fork.
  4. Meanwhile, wipe out the food processor. Add remaining one-half of chiles, mayonnaise, lime juice, zest and remaining one-half of honey; process until smooth. To a large bowl, add coleslaw mix; add dressing and toss to coat. Divide coleslaw evenly among plates and serve with fish.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 434
  • Carbohydrate Content 15 g
  • Cholesterol Content 83 mg
  • Fat Content 31 g
  • Fiber Content 3 g
  • Protein Content 24 g
  • Saturated Fat Content 5 g
  • Sodium Content 777 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 20 g
  • Polyunsaturated Fat Content 5 g