Chili Rubbed Salmon with Cilantro-California Avocado Salsa
Nutritional Highlights (per serving)
|12||medium tomatillos, husked and rinsed|
|3/4||cup||chopped green onion|
|3/4||cup||chopped fresh cilantro|
|4 1/2||Tbsp.||fresh lime juice|
|3||Fresh California Avocados, seeded and diced*|
|1 1/2||Tbsp.||jalapeño, seeded and minced (or to taste)|
|4 1/2||Tbsp.||chili powder|
|12||(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
- Place tomatillos in a saucepan and cover with water. Bring to a boil, and simmer for 5 minutes. When cool enough to handle, remove tomatillos and chop roughly.
- To make the Avocado-Cilantro Salsa, combine the tomatillos, onion, cilantro and lime juice in a bowl. Gently fold in the avocado and jalapeño. Season with salt to taste, and set aside.
- Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
- Heat a flat top grill or large sauté pan to medium heat. Sear the salmon rub side down for 2 minutes. Flip the fillets and place pan in ovenproof pan, seared side up.
- Roast salmon 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 avocados, adjust the quantity accordingly.