Chile Rubbed Salmon With Avocado Relish and Quinoa

Ingredients:

• ½ cup quinoa
• 1 tsp. fine sea salt, divided
• 2 6-8 oz. 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. fresh parsley, minced
• 1 tbsp. fresh lemon juice

Instructions:

Preheat oven to 425°F. Lightly oil a baking sheet.

In a medium saucepan, combine quinoa, ¼ teaspoon salt, and 1 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.

Place salmon fillets skin-side down on prepared baking sheet. Rub with chili powder and ¼ teaspoon salt. Roast until opaque and flaky, about 10 minutes.

While salmon roasts, in a medium bowl combine avocado, 1 cup diced cucumber, jalapeño, green onion, parsley, lemon juice, and remaining ¼ teaspoon salt.

To serve, divide quinoa between serving bowls or plates. Top with salmon, then garnish with avocado relish.