For the Salsa:
2 sweet, but firm yellow peaches, pitted and finely chopped
2 ripe avocados, finely chopped
1 small red or orange bell pepper, finely chopped
1/4 cup red onion, diced
1-2 jalapenos (to taste), seeds removed and minced
1/2 cup cilantro leaves, chopped
1 lime, juiced
salt and pepper, to taste
For the Salmon:
2 tablespoons sugar
1 tablespoon chili powder
1-1/2 teaspoons smoked paprika
1-1/2 teaspoons ground cumin
1/4 teaspoon dry mustard
pinch of cinnamon
1 teaspoon freshly ground black pepper
1-1/2 teaspoons kosher salt
4-6 wild-caught salmon fillets (about 4-6 ounces each), pin bones and skin removed
2 tablespoons neutral olive oil
In a bowl, gently stir together the peaches, avocados, bell peppers, onion, jalapeno, cilantro, and lime. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
In a smaller bowl, stir together the sugar, chili powder, paprika, cumin, mustard, cinnamon, pepper, and salt.
Heat the olive oil in a skillet over medium-high heat. Pat the salmon fillets dry and liberally season the top of each fillet with the rub, patting it so it will adhere.
Place the fillets seasoned side down into the hot pan. Cook about two minutes, until rub is fragrant and caramelized, but not burnt.
Flip each fillet and continue to cook on the other side 2-6 minutes more, being careful not to overcook (cooking time will depend on the thickness of your fillets and your preferred doneness.).
Plate the salmon and top with Avocado Peach Salsa.