Chili Rubbed Copper River Salmon with Avocado Tomatillo Salsa
One of my most requested salmon dishes, it doesn't get much BETTER than this!!
Course: Entrée
Cuisine: American
Servings: 4
Ingredients
AVOCADO TOMATILLO SALSA:
4med.tomatilloshusked and rinsed
1/4c. chopped green onion
1/4c. chopped fresh cilantro
1 1/2T.fresh lime juice
1ripeavocadoseeded and diced
1tsp. minced jalapeñoor to taste
CHILI RUB:
1 1/2T.chili powder
1/2tsp.cumin
1T.brown sugar
1tsp.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!