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Chili-Rubbed Salmon with Cilantro Avocado Salsa

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Made without oil, this light dish balances the spice of the rub with creaminess of the avocado and the tang of the lime for a beautiful and flavorful dish. This is a favorite week night dish, because it's quick, easy and delicious, but it's special enough for company. 

Servings: 2


4 Medium Tomatillos, husked and rinsed
1/4 Cup Chopped Green Onion
1/4 Cup Chopped Fresh Cilantro
1 Tablespoon Jalapeño, seeded and minced (or to taste)
1 Fresh Lime, zested and juiced
1 Ripe Avocado, seeded and diced
1 1/2 Tablespoons Chili Powder
1 Teaspoon Cumin
1 Teaspoon Brown Sugar
1 Teaspoon Kosher Salt
2 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, jalapeño and lime juice and process in a food processor until coarsely chopped. Gently fold in the avocado. Season with salt to taste.
  • Preheat oven to 350 degrees. Combine chili powder, cumin, sugar, salt and lime zest. 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 5-7 minutes or until cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.


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Per Serving: 423 Calories; 23g Fat (47.0% calories from fat); 38g Protein; 21g Carbohydrate; 6g Dietary Fiber; 88mg Cholesterol; 1128mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.