Chili Rubbed Salmon with Cilantro Avocado Salsa
Loading...Total Time:
8min
Cook Time:
8min
Nutritional Highlights (per serving)
340
Calories
18
g
Total Fat
26
g
Total Carbs
32
g
Protein
95
mg
Cholesterol
Ingredients
Serves:
4
| 4 | medium tomatillos, husked and rinsed | |
| 1/4 | cup | chopped green onion |
| 1/4 | cup | chopped fresh cilantro |
| 1 1/2 | Tbsp. | fresh lime juice |
| 1 | ripe, Fresh California Avocado, seeded and diced | |
| tsp. | jalapeño, seeded and minced (or to taste) | |
| 1 1/2 | Tbsp. | chili powder |
| 1/2 | tsp. | cumin |
| 1 | Tbsp. | brown sugar |
| 1 | tsp. | kosher salt |
| 4 | (6-oz) wild Copper River salmon fillets |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
- 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.
- Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
- Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
- Heat a large oven-proof nonstick skillet over medium heat.
- 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.
NUTRITION INFORMATION
PER SERVING
Calories 340
Total Fat 18 g
Trans Fat 0 g
Saturated Fat 2.5 g
Monounsaturated Fat 10 g
Polyunsaturated Fat 5 g
Total Carbs 26 g
Dietary Fiber 6 g
Total Sugar 0 g
Protein 32 g
Cholesterol 95 mg
Sodium 660 mg
Potassium 0 mg
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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