Chili Rubbed Salmon with
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Easy Steps: 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 jalapeno. 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 skinless side down for 2 minutes then flip and place pan in the oven for about 5-6 minutes or until fish flakes easily with a fork. Transfer fish fillets to plates and top with the cilantro-avocado salsa. Serves 4. |
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| Ingredients: 4 medium tomatillos, husked and rinsed ¼ c chopped green onion ¼ c chopped fresh cilantro 1 ½ T fresh lime juice 1 Haas avocado, seeded and diced 1 jalapeno, seeded and minced (or to taste) 1 ½ T chili powder ½ tsp cumin 1 T brown sugar 1 tsp salt 4 (6-oz.) salmon fillets |
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| Nutrition information per serving: 390 calories, 18 g fat, 26 g carbohydrates, 32 g protein, 660 mg sodium, 6 g fiber |
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| For specific nutrition or health-related questions email: AskMarshDietitian@marsh.net or AskAMarshPharmacist@marsh.net | ||
Chili Rubbed Salmon with Cilantro Avocado Salsa
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