Chile-Rubbed Salmon with Avocado Relish and Quinoa

Sponsored by Del Monte Fresh Produce


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2 servings

  • ½ cup quinoa
  • ¾ tsp. fine sea salt, divided
  • Two, 6 to 8oz skin-on salmon fillets
  • 1 Tbsp. preferred vegetable oil
  • 2 tsp. chili powder
  • 1 Del Monte® avocado, pitted and diced
  • 1 Del Monte® cucumber, peeled, seeded and diced
  • 1 small jalapeño, seeded and minced
  • 1 green onion, thinly sliced
  • 2 Tbsp. minced fresh parsley
  • 1 Tbsp. fresh lemon juice


  1. Preheat oven to 425℉. Lightly oil a baking sheet.
  2. In a medium saucepan combine quinoa, ¼ tsp. salt and ¾ cup water. Bring to a boil, reduce the heat to simmer, cover, and cook until tender, about 12 minutes. Remove from the heat and let stand for 5 minutes.
  3. Place salmon fillets skin-side down on prepared baking sheet. Rub with chili powder and ¼ tsp. salt. Roast until opaque and flaky, about 10 minutes.
  4. While salmon roasts, in a medium bowl combine avocado, 1 cup diced cucumber, jalapeño, green onion, parsley, lemon juice and remaining ¼ tsp. salt.
  5. To serve, divide quinoa between serving bowls or plates. Top with salmon, then with avocado relish.

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