Step 1: Prepare the Aji Verde: In a food processor or blender, combine aji amarillo paste, cilantro, mint, jalapeño (if using), garlic, lime juice, olive oil, and mayonnaise. Blend until completely smooth and creamy. Taste and adjust seasoning with salt and pepper. Set aside in the refrigerator.
Step 2: Marinate the Salmon: In a small bowl, whisk together the olive oil, minced chipotle peppers and adobo sauce, minced garlic, lime juice, smoked paprika, cumin, salt, and black pepper.
Step 3: Place salmon fillets in a shallow dish or a resealable bag. Pour the chipotle marinade over the salmon, ensuring all sides are coated. Cover and refrigerate for 15-30 minutes (up to 2 hours).
Step 4: Prepare the Orange Salsa: Segment the oranges over a bowl to catch all the juice. In a medium bowl, combine the orange segments, finely diced red onion, chopped cilantro, a pinch of salt, and the reserved orange juice. Stir gently to combine. Set aside.
Step 5: Cook the Salmon: Preheat your oven to 400°F (200°C) or heat a large skillet over medium-high heat with 1 tablespoon of olive oil. If baking, place salmon on a parchment-lined baking sheet and bake for 12-18 minutes, or until cooked through. If pan-searing, place salmon skin-side down (if applicable) in the hot skillet and cook for 4-5 minutes until crispy. Flip and cook for another 3-5 minutes, or until cooked to your desired doneness.
Step 6: Assemble and Serve: Plate the cooked Chipotle Salmon. Spoon a generous amount of the fresh orange salsa over each fillet. Drizzle generously with the creamy aji verde. Serve immediately.