CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Author: Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association Recipe Provided By the California Avocado Commission Ingredients:
4 medium tomatillos, husked and rinsed |
1/4 cup green onion, chopped |
1/4 cup fresh cilantro, chopped |
1 1/2 tablespoons fresh lime juice |
1 ripe avocado, seeded and diced |
1 teaspoon jalapeno, seeded and minced (or to taste) |
1 1/2 tablespoons chili powder |
1/2 teaspoon cumin |
1 tablespoon brown sugar |
1 teaspoon kosher salt |
4 (6 ounce) wild copper river salmon fillets |
Directions:
1. Place tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 minutes. Remove tomatillos and when cool enough to handle, roughly chop them.
2. Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
3. Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
4. Heat a large oven-proof nonstick skillet over medium heat.
5. Cook the salmon rub side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.
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