Carmela Soprano's Salmon Steaks with Avocado Salsa

Today is another Friday in Lent.

But we're in the home stretch.

Only another week to go until Easter.

Lent is a good time to visit the shrink, Dr. Jennifer Melfi, M.D., M.A., M.F.T.

She can't absolve us of our guilt, but she does try to help in her own way.

Dr. Jennifer Melfi's chapter Rage, Guilt, Loneliness, and Food in in Artie's

The Sopranos Family Cookbook actually has some nice simple recipes.

Her Salmon Steaks with Avocado Salsa is a nice light meal.

And very healthy, especially if you have a cholesterol problem.

Avocado, olive oil and salmon are filled with good fats.

Yes, there are good fats.

This is a recipe even Guilty Eaters, Angry Eaters and Single Eaters can enjoy.

Dr. J is always trying to help.

When done, the fish should be slightly translucent if cut near the bone.

If the steaks are boneless, flaking is another way to tell if fish is done.

                        Salmon Steaks with Avocado Salsa

Serves 2

In a small bowl stir together

1 Cup plain, low fat yogurt

1 green onion, finely chopped

1 Tablespoon chopped fresh basil

salt to taste

Fold in

1/2 Cup diced ripe avocado

1/2 Cup diced seeded tomato

1/2 Cup diced seeded cucumber

Rub

2 salmon steaks (about 8 ounces each)

With

1 Tablespoon olive oil

Sprinkle with

salt and pepper

Place the broiler pan 4 inches from the heat.

Preheat the broiler.

Broil for 4 minutes, until lightly browned.

Turn and broil another 4 minutes.

Serve the salmon steaks immediately, accompanied by the salsa.

Would I make Salmon Steaks with Avocado Salsa again?

Sure.  And I'd serve it with rice or cornbread.

I'm also thinking the salsa would go well with broiled chicken.

Another heart healthy favourite.

One recipe down.  Thirty-one more to go.