Grilled Salmon With Avocado Bruschetta

Ready In

40 min

Prep

25 min

Cook

15 min

Servings

We love the ease of this recipe almost as much as the health factor. The flavors of tomatoes and basil on top reminds us of summer, which just adds to our desire to cook it over and over.

Fish
Lunch
Dinner
Peanut-Free
Nut-Free
Pescetarian
Gluten-Free
Dairy-Free

Ingredients

4 6-Ounce Wild Salmon Filets
1/4 Cup Red Onion, Chopped
2 Medium Tomatoes
2 Tablespoons Fresh Basil, Chopped
2 Small Cloves Garlic, Minced
1 Tablespoon Extra-Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Cooking Spray
4 Ounces Avocado, Diced
1/4 Teaspoon Kosher Salt (More To Taste)
Fresh Cracked Black Pepper, To Taste

In small bowl, combine onion, olive oil, vinegar and 1/4 teaspoon salt.
Chop tomatoes and place in large bowl. Add garlic, basil, onion mixture and additional salt and pepper, to taste. Let sit at least 10 minutes.
Preheat gas grill to medium-high. Oil grates generously with cooking spray to prevent fish from sticking.
Season salmon with salt and pepper, to taste.
Place skin-side-down on grill. Close lid and cook without turning, 8-10 minutes, or until salmon is just cooked through. Note: Skin will char but will prevent fish from drying out.
Remove salmon and cover with foil; rest 2-3 minutes while adding avocado to bruschetta.
Serve topped with generous ½ cup avocado bruschetta per filet.