A wonderful reader left a comment about my Copper River Salmon story and asked for a recipe. Well have I got one for you! This recipe is courtesy the California Avocado Commission and just happens to be photographed by, oh, you know. Written by Amy Sherman, I remember shooting this last year (or year before?) like it was yesterday, it really was a beautiful dish that tasted so fantastic. Give me salmon with California avocado and I’m a happy boy. Enjoy it!
Chili Rubbed Salmon with Cilantro Avocado Salsa
4 medium tomatillos, husked and rinsed
¼ cup chopped green onion
¼ cup chopped fresh cilantro
1 ½ Tbsp. fresh lime juice
1 ripe, Fresh California Avocado, seeded and diced
tsp. jalapeño, seeded and minced (or to taste)
1 ½ Tbsp. chili powder
½ tsp. cumin
1 Tbsp. brown sugar
1 tsp. kosher salt
4 (6-oz) 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.
HERE COMES THAT DARN DISCLOSURE AGAIN: California Avocado Commission is my client. I did not get paid for this post. Yay avocados!