- First, make the salsa. Preheat the broiler. Add the chiles, peppers, and garlic onto a baking sheet until the skin begins to blister. Place in a large mixing bowl and cover with plastic for about 10 minutes, then remove the skin.
- Place the chiles, peppers, and garlic into a mortar and pestle with half the cumin seeds and a pinch of salt and grind until smooth.
- Once smooth, add in the tomatillos.
- Add in the green onion, cilantro, oregano, and lime juice and set aside.
- Prepare the salmon. In a large skillet on medium-high heat, add in the avocado oil and sprinkle in the remaining cumin seeds.
- Place the salmon skin side down and cook until skin is golden and crisp, then flip and cook for an additional 4-5 minutes.
- Plate the salmon and spoon salsa over the filet. Garnish with cilantro and lime wedges.
