Salmon With Avocado Salsa

1. In a bowl, stir together the yogurt, green onion, basil, and salt.

2. Fold in the avocado, tomato, and cucumber and set aside.

3. Preheat the broiler.

4. Rub the fish with oil and sprinkle with salt and pepper.

5. Broil about 4" from the heat for 4 minutes, or until lightly browned.

6. Serve immediately with the salsa.

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Nutrient	Quantity
Total fats	27.6657 g
Protein	7.3804 g
Carbohydrates	34.0414 g
Energy	376.339 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2788 g
Water	512.2578 g
Aspartic acid	0.7114 g
Calcium, Ca	141.306 mg
Lutein + zeaxanthin	1948.23 g
Fiber, total dietary	15.1908 g
Fatty acids, total saturated 22:0	0.0086 g
Carotene, beta	4337.126 g
Niacin	4.1253 mg
Vitamin A, RAE	371.292 g
Arginine	0.2362 g
Riboflavin	0.3422 mg
Tocopherol, beta	0.0903 mg
Fatty acids, total polyunsaturated 15:0	0.0028 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1963 g
Fatty acids, total saturated 20:1	0.0515 g
Glutamic acid	1.4446 g
Stigmasterol	3 mg
Sodium, Na	57.582 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1081 g
Total lipid (fat)	27.6657 g
Manganese, Mn	0.749 mg
Fructose	4.0963 g
Proline	0.2095 g
Fatty acids, total saturated 16:0	3.7514 g
Fatty acids, total saturated 8:0	0.0015 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0611 g
Sucrose	0.3484 g
Choline, total	49.7437 mg
Sugars, total	15.4949 g
Serine	0.2546 g
Fatty acids, total saturated 10:0	0.017 g
Fatty acids, total saturated 18:0	0.1965 g
Vitamin B-6	0.7061 mg
Selenium, Se	2.3579 g
Ash	4.4684 g
Fatty acids, total saturated 18:1 undifferentiated	16.8938 g
Pantothenic acid	3.46 mg
Phenylalanine	0.228 g
Beta-sitosterol	114 mg
Copper, Cu	0.554 mg
Betaine	1.1797 mg
Thiamin	0.281 mg
Methionine	0.0831 g
Iron, Fe	2.9516 mg
Carbohydrate, by difference	34.0414 g
Phosphorus, P	191.828 mg
Folate, total	191.184 g
Tocopherol, gamma	0.5721 mg
Alanine	0.2567 g
Valine	0.2459 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.024 g
Fatty acids, total saturated 18:2 undifferentiated	3.1848 g
Glycine	0.2415 g
Carotene, alpha	187.84 g
Glucose (dextrose)	3.6753 g
Fatty acids, total saturated 14:0	0.0137 g
Zinc, Zn	1.6209 mg
Isoleucine	0.2055 g
Maltose	0.0104 g
Tocopherol, delta	0.03 mg
Fatty acids, total saturated 12:0	0.0043 g
Fatty acids, total polyunsaturated	3.4881 g
Fatty acids, total saturated 14:1	0.0028 g
Fatty acids, total polyunsaturated 17:1	0.0206 g
Leucine	0.334 g
Tocotrienol, alpha	0.0566 mg
Vitamin A, IU	7443.375 IU
Folate, DFE	191.184 g
Tryptophan	0.061 g
Vitamin C, total ascorbic acid	80.014 mg
Phytosterols	24.505 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Galactose	0.1643 g
Fatty acids, total polyunsaturated 18:1 c	0.0256 g
Fatty acids, total saturated 20:0	0.0214 g
Campesterol	7.5 mg
Starch	1.0282 g
Tyrosine	0.1268 g
Vitamin K (phylloquinone)	313.3754 g
Fatty acids, total saturated	4.025 g
Histidine	0.119 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0225 g
Fatty acids, total monounsaturated	18.0768 g
Threonine	0.1888 g
Folate, food	191.184 g
Fatty acids, total polyunsaturated 17:0	0.0024 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	71.478 g
Vitamin E (alpha-tocopherol)	4.8066 mg
Magnesium, Mg	101.132 mg
Lysine	0.3132 g
Potassium, K	1489.04 mg
Cystine	0.075 g
Fluoride, F	11.852 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 teaspoon	39.78	0	4.5
Avocado	1 cup	240	12.795	21.99
Salmon	4 pieces	0	0	0
Tomato	1 cup	41.4	9.18	0.36
Cucumber	1 cup	15.6	3.7752	0.1144
Pepper	0	0	0	0
plain yogurt	2 cups	0	0	0
Green Onion	2	38.34	8.1508	0.6674
Basil	2 tablespoons	1.219	0.1404	0.0339