Zest and juice of 2 limes
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 salmon fillets, skin on
1 ripe avocado
1/4 cup basil, chopped
1 tablespoon lime juice
In a shallow dish, combine the zest and juice of the 2 limes, balsamic vinegar, Dijon mustard, salt and pepper. Whisk to incorporate all ingredients.
Place the salmon fillets, skin side up, into the marinade. Let sit for 15 minutes.
Preheat broiler. When hot, place salmon fillets on a baking sheet lined with aluminum foil, skin side down. Place under the broiler for 8 to 10 minutes, until salmon just starts to flake.
While the salmon is broiling, mash the avocado in a small bowl. Add the chopped basil and 1 tablespoon of lime juice and mix well to combine.
When serving, place a dollop of the avocado mixture onto each salmon fillet.