CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA

Submitted by Lavender Lynn

"Author: Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association Recipe Provided By the California Avocado Commission"

 

• Ready In: 23mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 medium tomatillos, husked and rinsed
• 1⁄4 cup green onion, chopped
• 1⁄4 cup fresh cilantro, chopped
• 1 1⁄2 tablespoons fresh lime juice
• 1 ripe avocado, seeded and diced
• 1 teaspoon jalapeno, seeded and minced (or to taste)
• 1 1⁄2 tablespoons chili powder
• 1⁄2 teaspoon cumin
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• 4 (6 ounce) wild copper river salmon fillets

directions

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.

Reviews

[teresas]

Hubby and I both loved the salmon...the rub is a keeper...but the avocado salsa was on the mushy side from the tomatillos...I think next time I will leave them out...I think the salsa would be really good as a dip...but we didn't care for the two together...=)