Chili Rubbed Salmon with Cilantro-California Avocado Salsa
Ingredients12 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 1 1/2 tsp. cumin 3 Tbsp. brown sugar 3 tsp. kosher salt 12 (6-oz) wild Copper River salmon fillets
- 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.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados