Chili Rubbed Salmon with Cilantro Avocado Salsa

HomeRecipesDietDairy FreeChili Rubbed Salmon with Cilantro Avocado Salsa

Total Time: 8 min

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Cook Time: 8 min

Nutrition Facts

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Nutrition information
per serving

Calories 340

Total Fat 18g

Saturated Fat 2.5g

Trans Fat 0g

Polyunsaturated Fat 5g

Monounsaturated Fat 10g

Cholesterol 95mg

Sodium 660mg

Total Carbs 26g

Dietary Fiber 6g

Total Sugars 0g

Protein 32g

Potassium 0mg

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Serves: 4

Ingredients
Instructions

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

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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.