Chili Rubbed Copper River Salmon with Avocado Tomatillo Salsa
One of my most requested salmon dishes, it doesn't get much BETTER than this!!
Servings: 4
Ingredients
AVOCADO TOMATILLO SALSA:
- 4 med. tomatillos husked and rinsed
- 1/4 c. chopped green onion
- 1/4 c. chopped fresh cilantro
- 1 1/2 T. fresh lime juice
- 1 ripe avocado seeded and diced
- 1 tsp. minced jalapeño or to taste
CHILI RUB:
- 1 1/2 T. chili powder
- 1/2 tsp. cumin
- 1 T. brown sugar
- 1 tsp. kosher salt
SALMON:
- 4 (6-oz.) wild Copper River salmon fillets
Instructions
- AVOCADO TOMATILLO SALSA: 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.
- In a non-reactive bowl, combine the chopped tomatillos, onion, cilantro, and lime juice. Gently fold in diced avocado and jalapeño. Season with salt to taste. Refrigerate until ready to use.
- Preheat the oven to 350 degrees.
- CHILI RUB: In a small bowl, combine chili powder, cumin, sugar, and salt. Sprinkle the fish with chili rub.
- SALMON: Heat a large oven-proof nonstick skillet over medium-high heat. Cook the salmon, rub side down for 2 minutes, then flip and place pan in the oven for about 6-8 minutes or until cooked through.
- To Serve: Transfer the fish fillets to plates and top with the Avocado Tomatillo Salsa, Enjoy!
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