4 salmon fillets
2 tbsp olive oil
3 tbsp packed brown sugar
1.5 tbsp chili powder
1 tsp ground cumin
1 tsp black pepper
1 tsp salt
2 avocados, diced into 1 cm cubes
4 tbsp chopped cilantro
½ cup cherry tomatoes, quartered
juice of one lime
Pre-heat grill to medium heat.
Rinse salmon and pat dry. Brush salmon fillets with olive oil.
In a small bowl, combine brown sugar, chili powder, ground cumin and pepper. Spread generously over the salmon fillets.
Cook salmon on grill (over direct heat) for 12-15 minutes.
Pre-heat oven to 425°F.
Bake salmon on parchment-lined baking sheet for 12-15 minutes, until cooked through.
Combine all ingredients and serve immediately