Chili Rubbed Salmon with Cilantro Avocado Salsa

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Total Time: 8 min

Cook Time:

Nutrition Facts

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.
Start cooking

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
  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.

*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.

Did You Know?

California Avocados can be used as a substitute for butter. Learn about avocados and dietary guidelines for Americans.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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