You'll be hooked on this light and fresh-tasting dish!
Sautéing the salmon works equally well for this colorful dish.
2 pounds salmon fillets
2 to 3 tablespoons fresh lime juice
1 tablespoon chopped garlic
2 to 3 tablespoons chopped red onion
Hot pepper sauce
2 tablespoons finely sliced scallion greens
1 teaspoon chopped fresh cilantro
Freshly milled black pepper (optional)
Preheat the oven to 425.
Lightly oil the salmon fillets and bake for 8 to 10 minutes. Remove from the oven and let cook for 2 minutes.
Meanwhile, peel and chop the avocados. Toss with the lime juice, garlic, onion, a dash of hot sauce, scallions, and cilantro. Season with salt and pepper, if desired. Place the fillets on a serving dish and spoon 2 tablespoons of the avocado mixture over each piece. Pass any extra avocado topping separately.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.