Salmon with tomatillo-avocado salsa and jicama salad

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 730 Calories/Serving

30 Minutes

Crunchy, juicy jicama makes a refreshing salad especially when seasoned with zippy, citrusy sumac. We especially love it next to a succulent piece of salmon and Chef Justine’s lush tomatillo-avocado salsa.


  • Two skin-on wild salmon filets
  • 10 ounces tomatillos
  • 12 ounces jicama
  • 1 serrano chile
  • 1 lime
  • ½ teaspoon sumac
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • 1 clove garlic
  • 1 red radish
  • 1 avocado
  • Fresh mint
  • Cilantro



Season the salmon; cook the tomatillos

  • Season the salmon with salt and pepper.
  • Peel the outer leaves from the tomatillos and rinse the fruits.
In a grill pan or cast-iron frying pan over medium-high heat, cook the tomatillos, turning occasionally until charred, blistered, and starting to soften, about 20 minutes. Transfer to a plate to cool.
While the tomatillos cook, make the jicama salad.


Make the jicama salad

  • Peel the jicama and cut into ¼-inch matchsticks.
  • Slice the serrano lengthwise and scrape out the seeds.
  • Finely chop the chile.
  • Zest and juice the lime.
In a mixing bowl, combine the jicama, serrano, lime zest and ½ the juice, and the sumac. Season with salt.


Cook the salmon

In a 12-inch non-stick frying pan, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin-side down, and cook until the skin is crisp about 5 minutes. Turn the fish, flesh-side down, and continue cooking until the meat is light pink, about 3 minutes longer.


Make the salsa

  • Remove the cores from the tomatillos and chop the fruit into ¼-inch pieces.
  • Mince the garlic.
  • Slice the radish.
  • Dice the avocado.
  • Chop the mint and the cilantro.
  • In a medium bowl, combine the chopped tomatillos with the spice mix, garlic, radish, avocado, mint and cilantro. Add the remaining lime juice and 2 tablespoons olive oil. Season with salt and pepper.



Transfer the salmon to serving plates with the jicama salad and tomatillo-avocado salsa.

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