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.
4 Medium Tomatillos, husked and rinsed
1/4 Cup Sliced Green Onion (with the Herb Scissors)
1/4 Cup Chopped Fresh Cilantro (with the Herb Stripper and/or Herb Scissors)
1 Tablespoon Jalapeño, seeded and finely diced (with the Garlic Cube) (or to taste)
1 Fresh Lime, zested and juiced (with the Better Zester and the Citrus Juicer)
1 Ripe Avocado, seeded and diced (with the Avocado Slicer)
1 1/2 Tablespoons Chili Powder
1 Teaspoon Cumin
1 Teaspoon Brown Sugar
1 Teaspoon Kosher Salt
2 Salmon Fillets
2 Tablespoons Dry White Wine
- 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.
- Combine chili powder, cumin, sugar, salt and lime zest in the Mini Keeper. Sprinkle fish with spice mix.
- Place fish in the Lékué Steamcase, put a little white wine in the bottom and close.
- Microwave on high for 2-3 minutes or until just cooked through. Transfer fish fillets to plates and top with the Cilantro Avocado Salsa.
