HealthyEatin’
Broiled Salmon with Avocado Pico de Gallo
Ingredients
Directions
• To make the pico de gallo, gently stir together all the ingredients. Set aside.
• Preheat oven to broil for the salmon. In a small bowl, stir together the coriander,
cumin, paprika, sea salt and pepper until well-mixed. Rub the salmon with the
spice mix and place the fillets on a baking sheet. Broil for about 15 minutes until
just cooked through, turning once (safe internal temperature of 145°F).
• Serve the salmon topped with the avocado pico de gallo, refrigerating any
leftovers.
Nutritional Information
Per Serving: 320 Cals; 16 g Fat; 2 g Saturated Fat; 0 g Trans Fat; 70 mg Cholesterol;
270 mg Sodium; 14 g Carbs; 6 g Fiber; 4 g Sugar; 34 g Protein
34 Healthy Living | Winter Issue | 2017–2018
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Dipsy D
Dipipss y Pico de Gallo
• 1 tomato, diced
• 1 avocado, peeled, pitted and diced
• 1 jalapeño, seeded and minced
• ½ cup corn
• 2 tablespoons chopped red onion
• 1tablespoon chopped fresh cilantro
• 1tablespoon freshly squeezed lime
juice
• Pinch of sea salt
Fish
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon paprika
• Pinch of sea salt, for seasoning
• Pinch of freshly ground black
pepper, for seasoning
• 4 boneless, skinless salmon fillets
(5 oz. each)