24
Roberto Caruso
1/2 cup plain yogurt
2 green onions, thinly sliced
1/4 cup chopped pickled ginger
1 firm, ripe avocado, diced
1 English cucumber, seeded and diced
1/2 tsp salt
4 salmon fillets, about 720 g
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.
Calories 400, Protein 31g, Carbohydrates 14g, Fat 25g, Fibre 4g, Sodium 391mg.
Look for pickled ginger in the Japanese section of the grocery store. It may also be called sushi ginger.