Salmon with Guacamole and Pico de Gallo!!

SALMON with GUACAMOLE and PICO de GALLO!

David and I actually really enjoyed this pleasant way of serving salmon! I was quite surprised as I wouldn't have ever thought about serving guacamole with fish!

Recipe is from Weight Watchers Simply Bueno Cookbook!

Yield: 6 servings
NI: Per serving (1 salmon steak or fillet, 2 tbsp guacamole, and 2 1/2 tbsp pico de gallo): 210 calories, 11g fat, 3g fiber.

Ingredients:

1 lg tomato, seeded and chopped
1/4c finely chopped onion
1/4c chopped fresh cilantro
1 serrano chile pepper, seeded and finely chopped (wear gloves to prevent irritation)
1 garlic clove, minced
1 tsp+2 tbsp fresh lime juice
salt (to taste)
6 (1/4 pound) salmon steaks
2 tsp canola oil (I use olive)
1/4 tsp grated lime zest
pinch freshly ground pepper
1/2 recipe Four Ingredient Guacamole

Instructions:

To make the pico de gallo, combine the tomato, onion, cilantro, serrano pepper, garlic, 1 tsp of the lime juice and 1/8 tsp salt in a medium bowl.

Spray the broiler rack with nonstick spray; preheat the broiler.

Drizzle the salmon steaks or fillets with the remaining 2 tbsp lime juice and the oil. Sprinkle with 1/4 tsp salt, the lime zest and ground pepper. Place the salmon on the broiler rack. Broil, 5 inches from the heat, until the salmon is just opaque in the center, 3-4 minutes on each side. Serve with the guacamole and pico de gallo. Remove the salmon skin before eating. ENJOY!

FOUR-INGREDIENT GUACAMOLE

Yield: 12
NI: Per 2 tbsp..47 cal, 4g fat, 2g fiber

Ingredients:

2 avocados, halved, pitted, peeled and chopped
1 plum tomato, chopped
1 tbsp finely chopped onion
1/4 tsp salt

Instructions:
Put the avocado in a medium bowl and gently mash with a fork until chunky. Stir in the tomato, onion and salt. Serve at once or press a piece of plastic wrap directly onto the surface to prevent the guacamole from browning and refrigerate up to 3 hours.

2 Avocados, halved, pitted peeled, and chopped