CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA

Name: CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium tomatillos, husked and rinsed; ¼ cup green onion, chopped; ¼ cup fresh cilantro, chopped; 1 ½ tablespoons fresh lime juice; 1 ripe avocado, seeded and diced; 1 teaspoon jalapeno, seeded and minced (or to taste); 1 ½ tablespoons chili powder; ½ teaspoon cumin; 1 tablespoon brown sugar; 1 teaspoon kosher salt; 4 (6 ounce) wild copper river salmon fillets

Servings: persons

4 medium tomatillos, husked and rinsed
¼ cup green onion, chopped
¼ cup fresh cilantro, chopped
1 ½ tablespoons fresh lime juice
1 ripe avocado, seeded and diced
1 teaspoon jalapeno, seeded and minced (or to taste)
1 ½ tablespoons chili powder
½ teaspoon cumin
1 tablespoon brown sugar
1 teaspoon kosher salt
4 (6 ounce) wild copper river salmon fillets

1
Place tomatillos in a saucepan and cover with water.
2
Bring to a boil, then simmer for 5 minutes.
3
Remove tomatillos and when cool enough to handle, roughly chop them.
4
Combine the tomatillos, onion, cilantro and lime juice.
5
Gently fold in the avocado and add jalapeno.
6
Season with salt to taste.
7
Preheat oven to 350 degrees.
8
Combine chili powder, cumin, sugar and salt.
9
Sprinkle fish with spice mix.
10
Heat a large oven-proof nonstick skillet over medium heat.
11
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.
12
Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium tomatillos, husked and rinsed, ¼ cup green onion, chopped, ¼ cup fresh cilantro, chopped, 1 ½ tablespoons fresh lime juice, and more.

Yes, CHILI RUBBED SALMON WITH CILANTRO AVOCADO SALSA falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!