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CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA

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  • Preparation

    15 min

  • Cook Time

    8 min

  • Total Time

    23 min

Mediterranean Foods Alliance - An OldWays Program
Chili Rubbed Salmon with Cilantro Avocado Salsa

Author: Amy Sherman and Copper River Salmon/Prince William Sound Marketing Association

Recipe Provided By

Ingredients

  • 4.000 4
    medium tomatillos, husked and rinsed
  • 0.250 ¼ cup
    chopped green onion
  • 0.250 ¼ cup
    chopped fresh cilantro
  • 1.500 1 ½ Tbsp.
    fresh lime juice
  • 1.000 1
    ripe, Fresh California Avocado, seeded and diced
  • 0.000 tsp.
    jalapeño, seeded and minced (or to taste)
  • 1.500 1 ½ Tbsp.
    chili powder
  • 0.500 ½ tsp.
    cumin
  • 1.000 1 Tbsp.
    brown sugar
  • 1.000 1 tsp.
    kosher salt
  • 4.000 4
    (6-oz) wild Copper River salmon fillets

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Instructions

  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.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Nutrition Information Per Serving: Calories 340; Total Fat 18 g (Sat 2.5 g, Trans 0 g, Poly 5 g, Mono 10 g); Cholesterol 95 mg; Sodium 660 mg; Total Carbohydrates 26 g; Dietary Fiber 6 g; Protein 32 g

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