Sassy Salmon with Avocado Cream Sauce

An Original Recipe by Kitchen Kimberley

3 tbsp. packed brown sugar

1 tbsp. chile powder

1 tbsp. ground cumin

1 ½ tsp. kosher salt

1 tsp. onion powder

 tsp. smoked paprika

½ tsp. freshly ground black pepper

4 (6 oz.) King Salmon fillets (see tips!)

2 tbsp. olive oil

Avocado Cream Sauce:

1 avocado, mashed

½ c. light sour cream

½ c. prepared salsa verde

To prepare salmon, lightly brush olive oil on both sides.  On a large plate, combine brown sugar and spices.  Press flesh side of fillets into mixture. 

Heat a large skillet over medium-high heat until hot.  Add remaining olive oil to pan (should be about 1 tbsp.) and heat until hot.  Add salmon, spice side down; cook for 5 minutes or until browned. 

Turn salmon; reduce heat to medium low and cook for 5 more minutes, or just until salmon begins to flake. 

Meanwhile, combine ingredients for avocado cream sauce. 

Serve salmon with avocado cream sauce on the side, or spoon lightly over top of fillets.  Enjoy!

Kitchen Kimberley's Tips:

• King Salmon is the prize of the fish industry! June is the best month to eat wild Alaska salmon.
• If you prefer, the skin can be removed prior to cooking salmon, however, the distinguishing characteristics of the King Salmon (x-shaped black dots) show your guests that you proudly serve them the very best! 
• Just cooking for 2? Use the two leftover fillets to make a delicious Sassy Salmon Sandwich by serving on a toasted bun with sliced fresh tomatoes and leaf lettuce. Add a little mayo to thicken the avocado cream sauce and slather it on the bun. Enjoy!
• Salmon lends itself well to a variety of cooking methods including baking, grilling, and sautéing. A general rule of thumb is to cook salmon by any method a total of 10 minutes for every 1-inch of thickness.
•  Use the thickest part of the fillet or steak to measure salmon.