Prep 15 mins
Cook 8 mins
Author: Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association Recipe Provided By the California Avocado Commission
- 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
- 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.
- Combine the tomatillos, onion, cilantro and lime juice. Gently fold in the avocado and add jalapeño. Season with salt to taste.
- Preheat oven to 350 degrees. Combine chili powder, cumin, sugar and salt. Sprinkle fish with spice mix.
- Heat a large oven-proof nonstick skillet over medium heat.
- 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.
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...=)