4 medium tomatillos, husked and rinsed

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1/4 cup chopped green onion

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1/4 cup chopped fresh cilantro

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1 1/2 Tbsp. fresh lime juice

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1 ripe, Fresh California Avocado, seeded and diced

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tsp. jalapeño, seeded and minced (or to taste)

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1 1/2 Tbsp. chili powder

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1/2 tsp. cumin

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1 Tbsp. brown sugar

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1 tsp. kosher salt

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4 (6-oz) wild Copper River salmon fillets

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.