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Roberto Caruso
Ingredients
- 1/2 cup plain yogurt
- 2 green onions, thinly sliced
- 1/4 cup pickled ginger, drained and chopped
- 1 firm, ripe avocado, diced
- 1 English cucumber, seeded and diced
- 1/2 tsp salt
- 4 salmon fillets, about 720g
- 1 tsp olive oil
- Position rack in upper third of oven. Preheat broiler to 500F. Line a large rimmed baking sheet with foil.
- Stir yogurt with onions, ginger, avocado, cucumber and 1/4 tsp salt in a medium bowl.
- Brush fish with oil and sprinkle with remaining salt. Season with fresh pepper. Place fish skin-side down on prepared sheet.
- Broil fish until a knife tip inserted into thickest part of a fillet and held for 10 sec comes out warm, 8 to 10 min. Serve with avocado salsa.
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Shopping Tip:
Look for pickled ginger in the Japanese section of the grocery store. It may also be called sushi ginger.
- 400 calories
- 31 g protein
- 14 g carbohydrates
- 25 g fat
- 4 g fibre
- 391 mg sodium
