Chipotle Cocoa Rubbed Salmon Recipes

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

Steps:

• Preheat oven to 400°. Pour orange juice in a shallow dish; add salmon, skin-side up. Let stand at room temperature 15 minutes. , Meanwhile, in a small bowl, stir together sugars, cocoa powder, cayenne, cinnamon, salt and pepper. Place salmon, skin-side down, on a parchment-lined baking sheet. Rub with spice mixture. Top salmon with an orange slice; brush with melted butter. Bake until fish flakes easily with a fork, 20-25 minutes.