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Prep 20 mins
Cook 10 mins
Copied from a cookbook that I took out of the library in my pre-Zaar days. Makes a nice light dinner.
- In a bowl, stir together the yogurt, green onion, basil, and salt.
- Fold in the avocado, tomato, and cucumber and set aside.
- Preheat the broiler.
- Rub the fish with oil and sprinkle with salt and pepper.
- Broil about 4" from the heat for 4 minutes, or until lightly browned.
- Serve immediately with the salsa.
This is SO good!!! Although, I would say that it makes enough salsa for an army of growing children LOL. But that's OK because the salsa is so good that I actually eat it plain for a snack. If you don't want so much extra salsa, just cut the salsa ingredients in half... but be forwarned that you'll wish you hadn't ;-) Bravo!
I made several changes, so I'm hesitant to review, but the avocado salsa is TO DIE FOR and worth letting people know! So, here I am. I didn't use yogurt the first night, opting to make it lower fat. I used canned diced tomatoes with green chilies in place of the diced tomatoes and omitted basil. DH grilled the slamon to perfection, which I had dusted with jambalaya seasoning. Next night I re-made the salsa using low-fat sour cream instead of yogurt. We used it as a salad dressing with tortilla strips and santa fe chicken on top of the greens. WOW! We'll have the salmon again soon, and I'm making the salsa again tonight to have with baked tortilla chips. Thanks, Oolala!