4 medium tomatillos, husked and rinsed
_ cup chopped green onion
_ cup chopped fresh cilantro
1 _ Tbsp. fresh lime juice
1 ripe, Fresh California Avocado, seeded and diced
Tsp. jalapeño, seeded and minced (or to taste)
1 _ Tbsp. chili powder
_ 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.
Nutrition Information Per Serving: Calories 340; Total Fat 18 g (Sat 2.5 g, Trans 0 g, Poly 5 g, Mono 10 g); Cholesterol 95 mg; Sodium 660 mg; Total Carbohydrates 26 g; Dietary Fiber 6 g; Protein 32 g