Pepita and Cocoa Crusted Salmon with Orange-Chipotle Sauce

Recipe for Pepita and Cocoa Crusted Salmon with Orange-Chipotle Sauce

The pepita and cocoa crusted salmon is a dish that harmonizes intense flavors and crunchy textures for a unique culinary experience. Combining the richness of cocoa and citrus freshness with the smoky touch of chipotle in an orange sauce enhances the fish's flavor, adding complexity without losing simplicity in preparation. Ideal for those looking for a dish healthy and sophisticated that suits both a family meal and a special occasion.

Preparation time

Prepare this dish with the appropriate time distribution so that the salmon is perfect and the sauce reaches the desired intensity.

• Preparation: 20 minutes
• Cooking: 12 minutes
• Total: 32 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the crusted salmon

• 4 salmon fillets with skin and boneless (~150 g each)
• 80 g pepitas (shelled pumpkin seeds)
• 10 g unsweetened cocoa powder
• Salt and white pepper to taste
• 5. Extra virgin olive oil for cooking

For the orange-chipotle sauce

• 3 large oranges (their juice and zest of one)
• 1 adobo chipotle (adjust according to desired spiciness)
• 1 tablespoon orange blossom honey
• 1 medium shallot, finely chopped
• 1 tablespoon whole grain mustard
• Salt to taste
• Olive oil for sautéing

If you don't have pepitas, you can substitute them with toasted sunflower seeds. The cocoa can be culinary grade or natural cocoa to avoid excessive bitterness. The chipotle can be changed for a pinch of smoked paprika if unavailable.

Utensils we will use

• Non-stick pan or griddle for cooking the salmon
• Food processor or mortar for crushing the pepitas with cocoa
• Sharp knife and cutting board
• Spoon and spatula for mixing and cooking the sauce
• Bowl for preparing the crust
• Manual or electric juicer for the orange juice

Preparation

1. Prepare the pepita and cocoa crust

1. Crush the pepitas: Place the pepitas in a food processor and pulse several times until a coarse texture is obtained, avoiding them turning into powder. If you don't have a processor, use a mortar to crush them little by little.
2. Mix with cocoa: Add the cocoa powder to the crushed seeds and mix well until evenly distributed. Reserve this mixture to coat the salmon.

2. Prepare the orange-chipotle sauce

1. Chop and poach the shallot: Peel and cut the shallot into small cubes. In a pan, heat a drizzle of olive oil over medium heat and sauté the shallot until transparent, approximately 5 minutes.
2. Add juices and chipotle: Squeeze the juice from the oranges and add to the pan along with the zest of one orange. Incorporate the finely chopped chipotle, adjusting the amount according to your spice tolerance. Cook over low heat for 10 minutes for the mixture to concentrate.
3. Incorporate honey and mustard: Add the orange blossom honey and old-fashioned mustard, mix well and keep the sauce over low heat while the salmon fillets cook.

3. Prepare the salmon

1. Dry and season: With absorbent paper, thoroughly dry the salmon fillets so that the crust is crispy. Season each side with salt and white pepper to taste.
2. Apply the crust: Press the cocoa seed mixture onto the salmon skin so that it adheres well. This layer will prevent the skin from burning and will add texture.
3. Cook in a hot pan: Heat a pan with a little oil over medium-high heat. Place the salmon with the crust side down. Cook for 4 to 5 minutes until the crust is golden and crispy. Then carefully flip to cook the other side for 2-3 minutes, being careful not to overcook.

To finish and serve

Place the salmon fillets with the crust facing up on the plates. Pour the orange-chipotle sauce around, without covering the crust to preserve its texture. Serve with fresh chopped aromatic herbs such as chives or dill to add freshness. This dish pairs very well with light side dishes such as wild rice or grilled vegetables. To complete the Mexican and gourmet culinary experience, you can explore other seafood recipes with citrus flavors such as parmesan-crusted salmon or delight in a cold salmon ceviche mix.

Nutritional Information

• Calories: 350 kcal
• Proteins: 32 g
• Fats: 18 g
• Carbohydrates: 10 g
• Fiber: 3 g

These values are approximate per serving and may vary depending on the ingredients used.

5 keys to perfect pepita and cocoa crusted salmon

Achieving a good balance between the crust's texture, the salmon's doneness, and the sauce's intensity depends on certain details in its preparation.

• Use untoasted pepitas if you want a milder flavor: Toasted pepitas can be intense and overpower the cocoa and fish skin, so choose according to the profile you prefer.
• Avoid the sauce covering the crust: The crispy skin should remain visible and dry to offer contrast with the orange-chipotle sauce.
• Do not overcook the salmon: Overcooking it dries it out and it loses juiciness; the ideal is for it to be juicy, slightly pink inside.
• Balance the chipotle's spiciness: Incorporate gradually, tasting so that the smoky touch doesn't overshadow the citrus freshness.
• Use a very hot pan for the crust: This will prevent the pepita and cocoa from becoming soggy and will allow for even and crispy browning.

When is it ideal to enjoy pepita and cocoa crusted salmon with orange-chipotle sauce?

This dish is perfect for special occasions and family celebrations where you want to impress with flavors that blend tradition and originality. Its simple preparation allows it to be served at festive winter dinners or fresh summer meals, thanks to the citrus sauce that adds brightness. Furthermore, it is an ideal dish for those looking to take care of their diet without giving up a gourmet and nutritious proposal at home. It pairs well in menus with seafood appetizers or fresh salads, highlighting the style Mexican contemporary and its inclusion in home cooking with a touch of distinction.

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Share your experience

Trying this salmon in a pepita and cocoa crust with orange-chipotle sauce recipe is an invitation to experiment with flavors and techniques at home. Tell us how it turned out for you, what adjustments you made, or if you added any personal touch that combines with the richness of the pepita and cocoa. Cooking is a space to share and learn together.

Culinary glossary

• Pepita: Shelled pumpkin seed, used as a crunchy and nutritious ingredient.
• Cocoa powder: Product derived from the cocoa bean, provides bitter flavor and color.
• Orange blossom honey: Honey flavored with orange blossoms, sweet and floral.
• 11. Chipotle: Chipotle pepper: dried and smoked jalapeño chili, with moderate heat and smoky flavor.
• Whole grain mustard: Mustard with whole or partially ground seeds that provides texture and intense flavor.
• Sweat: Cook slowly over medium-low heat to soften without browning.