This chili citrus salmon with strawberry avocado salsa is fresh and flavorful! It’s extremely easy and quick, making this perfect for any night of the week.
A new tradition has formed on Mother’s Day. My family and I take a quick trip to an herb farm just down the road and I pick out all the plants that my herb-loving-heart desires or that will fit in my garden and I spend the day, weather permitting, weeding and planting in the sun. As a kid I hated weeding, any chore for that matter, but now I live for it.
This year I planted lemon thyme, lemon verbena, oregano, basil, rosemary and unlike last year I decided to plant cilantro because I use it quite often and well, why the heck not? The weather was perfectly warm enough to sit there for HOURS as I methodically plotted my raised herb garden that surrounds our front porch. I even moved to the back of the house and weeded spots for tomatoes, peppers and hopefully more vegetables. My hamstrings are screaming and I’m a little sunburned.
First, let’s rewind it back to Friday. I kicked off my fab weekend by making myself the best lunch I’ve had in quite a while. Okay since this sandwich, which really wasn’t that long ago. But salmon topped with a strawberry avocado salsa is the perfect light meal for the wonderful spring weather we were having in Michigan and it was a great way to start the weekend.
I quickly sunk the salmon in a chili-citrus and honey marinade before broiling {grilling can also be an option!} and then topped it off with a fresh salsa that literally blew my mind.
Measure out the teaspoon chili powder, 1/2 teaspoon of cumin and 1/4 teaspoon of garlic powder and place it into a shallow dish.
Zest one medium orange which is roughly a teaspoon. I’m using a Mineola orange because it’s what I had in my fruit bowl…
…and I also zested one lime as well.
Add in the salt and black pepper…
Squeeze in the juice of the entire lime…
…and orange.
Lastly, measure and pour in two tablespoons of honey.
The honey adds the perfect touch of sweetness.
Whisk to combine.
Nestle the salmon fillets into the marinade and scoot it off to the side while you make the salsa.
For this AMAZING salsa you’ll need a pint of strawberries, a lime, jalapeno, avocado, red onion and salt.
Give the strawberries a good rinsing under the faucet.
Aren’t they pretty? Good luck trying to refrain yourself from grabbing a few to snack on… it’s real-real hard.
Remove the leafy green tops…
…and dice up all of those glorious strawberries.
Then place them into a medium bowl.
Finely dice up about 2-3 tablespoons of red onion…
…and add that to the bowl with the strawberries.
Then mince up some jalapeno. I used half of one because it was pretty large… so about a tablespoon or so will do.
And add it to the bowl.
Halve the avocado, slice it horizontally and vertically so you have small pieces.
How To Get Ripe Avocados To LAST:
The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Because here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!
With a spoon, scoop it out and plop it into the bowl with the strawberries, onion and jalapeno.
Season with 1/4 teaspoon of kosher salt.
Squeeze in the juice of half a lime.
Then gently toss it around until combined.
On a lightly sprayed sheet pan place the salmon, skin side up and then place it into the broiler for 4-5 minutes.
You can now peel the skin off or leave it on. Totally up to you.
Flip the salmon over and spoon on more of the citrus-chili marinade. Place it back under the broiler for 6-8 more minutes or until the salmon flakes easily.
I quickly whipped up some couscous; it takes all of 8 minutes so it’s just the perfect thing. Quinoa is also an excellent option. Then I just placed the broiled salmon on top and dished out a generous spoonful of the strawberry avocado salsa.
I’m telling you this dish is amazing. So light, flavorful and healthy… and the leftovers are just as delicious.
The salsa is creamy with bursts of freshness from the strawberry and a little bite from the onion and the jalapeno is subtle and perfect for the citrus-chili salmon. A match made in heaven.
I can guarantee this Chili Citrus Salmon with Strawberry Avocado Salsa will be a recurring meal in my repertoire.
You can also serve this salsa with a bowl of tortilla chips for a snack or second lunch… so darn good.
Enjoy! And if you give this Chili Citrus Salmon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Citrus Salmon with Strawberry Avocado Salsa
Ingredients
FOR THE SALMON:
- 1 pound wild caught salmon, filets
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 orange, juiced and zested
- 1 lime, juiced and zested
- 2 tablespoons honey
FOR THE SALSA
- 1 pint strawberries
- 1 medium avocado
- 2 to 3 tablespoons minced red onion
- 1 jalapeno, minced (remove ribs and seeds for less heat)
- 1/4 teaspoon kosher salt, more or less to taste
- 1/2 lime, juiced
Instructions
MAKE THE SALMON:
- Preheat your ovens broiler and lightly spray a rimmed sheet pan. I used olive oil.
- In a shallow dish combine the chili powder, cumin, garlic powder, orange and lime zest and honey. Whisk until combined and place the salmon {skin-side up} and set it off to the side for a moment. {Make the salsa}
- Place the salmon skin-side up onto the prepared pan and place it close to the broiler. Broil for 4-5 minutes, remove and carefully flip the salmon so the skin side is down. (If doing this on a grill, reserve 4 tablespoons of the marinade before adding the salmon.)
- Spoon a tablespoon of the marinade over top of each salmon fillet and return the salmon to the oven and under the broiler for 6-8 more minutes or until the salmon flakes easily.
- Serve with a spoonful or two of the strawberry avocado salsa.
MAKE THE SALSA:
- Rinse and hull a pint of fresh strawberries. Dice the strawberries and add them to a medium size bowl.
- Mince up about 2-3 tablespoons of red onion and half {if large} a jalapeno.
- Halve the avocado, remove the pit and discard and make small vertical and horizontal cuts into both of the avocado halves. Use a spoon to scoop and remove the avocado and place it into the bowl.
- Season with kosher salt and then squeeze in the juice from half a lime.
- Carefully toss and serve.
Notes
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Really nice how to photos. Thank you. There is no doubt this weighs in beyond yummy. I live in the Pacific NW and salmon is one of the ‘go to’ fish. This is wonderful and little different treatment that I don’t think I have had. The honey & citrus yes, but not the chili powder and cumin. Yay, something new!
What a healthy herb-filled meal!
I love reading about your little garden coming with herbs and that your planting tomatoes and peppers and maybe even other veggies, how fun!
I used to hate weeding too, but I’ve come a long way. Even more weird, my husband has started to love weeding! Yay, one less thing I have to do.
I absolutely love this salsa. So perfect for summer!
This is my idea of THE perfect meal!! I love flavorful crispy salmon with some sort of salsa on top. Straberry + avocado salsa?? My face would be glued to the bowl till I done et it all!
This salad is perfect! Loving the marinade, I can’t wait to try it on salmon that I have in the fridge!
Love the strawberry and avocado combination over the salmon, so gorgeous!
I have two pieces of Salmon in the freezer from the last time my boyfriend went fishing so this is getting made tonight for sure. That marinade looks delicious and that salsa? Devine. And Hi from a fellow Michigander!
I love your herb tradition! Sounds like so much fun. Salmon looks relish! Pinned.
I’m what you would call an herb hoarder. I buy every sing variety and struggle to squeeze them all into the garden. This salmon looks amazing. Lovin’ that glaze.
This look delicious and easy. Your recipes always look fabulous.
I can’t wait to try this one out!
Corazón
http://llipstickwithcoffee.blogspot.com/
that chili citrus rub sounds BOMB – def need to use at some pt!
This looks so good Laurie! I haven’t made salmon in forever–this is next on my to-make list!
Delicious and healthy dish. I like the way you prepare the marinade. I will give it a try next time. Thanks for sharing.
Oh my gosh, this looks ridiculously delicious! Please come weed my yard. 🙂