I could seriously eat this every single day! The freshness of the avocado salsa verde was perfect with the blackened, smoked fish.
4 salmon filets
Kinder's Cali's Blackening Rub (link below)
Avocado Salsa Verde
3 tablespoons olive oil
1 teaspoon dijon creamy mustard
1 cup fresh parsley
1 cup fresh cilantro
1 teaspook kosher salt
1 tablespoon capers
2 tablespoons red onion
2 cloves garlic
1 lime, juiced
2 avocados, diced
Preheat smoker to 225F.
Sprinkle generously blackening seasoning over salmon filets. Oil rack or place a sheet pan in the smoker. Smoke until fish reaches 145F.
Prepare avocado salsa verde by chopping all ingredients together and then gently toss with chopped avocados. Enjoy!
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