Chili Rubbed Salmon with Cilantro-California Avocado Salsa

Serves: 12


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. jalapeƱo, 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

*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