Chili Rubbed Salmon with Avocado Tomato Salsa
I'm always on the hunt for a good salmon recipe. This one is a true winner, combining sweet and savory all in one dish. So much flavor! And every time I make this both of my boys gobble it up. "I love salmon, mom!" Yay, me!
I adapted this recipe from Sweet Peas and Saffron. In my version, I'm using a little less brown sugar and serving it alongside some quinoa.
(If you have an endomorph body type and are looking to lose weight, plan to eat this meal soon after a hard and sweaty workout or simply leave out the quinoa.)
1 cup quinoa, rinsed
2 cups chicken stock
4 salmon fillets or one large piece that will feed your family
1 Tbsp olive oil
3 Tbsp packed brown sugar
1.5 Tbsp plus 2 tsp chili powder
1 tsp cumin
1 tsp black pepper
couple pinches of salt
2 avocados, diced
3/4 cup cherry tomatoes, diced
3 Tbsp fresh cilantro, chopped
Juice from one lime
For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with salt, pepper and about 2 tsp chili powder. Squeeze in a little of the lime juice, tossing with a fork to combine.
While the quinoa is cooking, rinse the salmon fillets and pat dry. Drizzle the salmon all over with olive oil and sprinkle with a pinch or two of salt. In a small bowl, stir together the brown sugar, 1/5 Tbsp chili powder, cumin, and pepper. Rub the salmon all over with the spice mixture. You don't need to use it all, just a thin layer of spices is plenty. Cook the salmon on a medium-high grill or in a 400 degree oven until cooked thoroughly and begins to flake. (If cooking on a grill, flip over halfway through cooking.)
In a small bowl, combine the avocado, tomatoes, cilantro, lime juice and another small pinch of salt. Serve the salmon alongside a cupped handful portion of quinoa with the avocado salsa on top.
Makes 4 servings.