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: