Broiled Chili-Lime Salmon with Avocado-Tomatillo Salsa

Preheat your oven's broiler to high and position the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil and grease it with 1 tsp of olive oil.

Zest 2 of the limes to get 1 tsp of zest, then squeeze all 3 limes to yield about 4 tbsp of fresh lime juice.

Prepare the salsa ingredients: husk and thoroughly wash 4 medium tomatillos, then finely dice them. Peel, pit, and dice 1 large raw avocado. Finely chop 1/2 bunch of fresh cilantro. Finely chop 1/2 of a red onion. Remove the stem and seeds from 1 jalapeno pepper, then mince it finely.

In a medium bowl, combine the diced tomatillos, diced avocado, chopped cilantro, chopped red onion, and minced jalapeno. Toss with 2 tbsp of the fresh lime juice, 1 tbsp of olive oil, and 1/2 tsp of salt. Set this avocado-tomatillo salsa aside at room temperature.

Prepare the chayote squash side: peel 2 chayote squash, cut them in half to remove the soft central seed, and slice them into thin matchsticks. Mince 2 fresh garlic cloves.

Pat dry 4 raw skinless salmon fillets with paper towels. In a small bowl, mix together 1.5 tbsp of chili powder, 1 tsp of ground cumin, 1 tsp of garlic powder, 1 tsp of lime zest, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1 tbsp of olive oil to form a thick spice paste.

Rub the spice paste evenly over the top and sides of the 4 salmon fillets. Place the seasoned fillets onto the prepared foil-lined baking sheet.

Broil the salmon for 6 to 8 minutes, watching closely, until the spice rub is slightly charred and the salmon flakes easily with a fork in the thickest part.

While the salmon is broiling, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sliced chayote squash and sauté for 5 minutes, stirring frequently, until they are crisp-tender.

Add the 2 minced garlic cloves to the skillet and sauté for 1 additional minute until highly fragrant. Remove from heat and stir in the remaining 2 tbsp of lime juice, 1/2 tsp of salt, and 1/4 tsp of black pepper.

To serve, divide the warm sautéed chayote squash among four plates. Place a broiled chili-lime salmon fillet on top of each portion of squash, and spoon a generous amount of the fresh avocado-tomatillo salsa over the salmon.