Grilled Salmon with Avocado Bruschetta
Ingredients
- 4 wild salmon filets
- black pepper
- cooking spray
- For the avocado bruschetta:
- 1/4 cup chopped red onion
- 1 tbsp extra virgin oil
- 1 tablespoon balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 2 medium vine ripe tomatoes
- 2 small cloves garlic minced
- 2 tbsp fresh basil leaves chopped
- 4 ounces diced avocado
Instructions
-
Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a 5 minutes.
-
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes.
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Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
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Season salmon with salt and fresh ground black pepper to taste.
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Place skin-side-down on the grill. Close the lid and cook without turning for 8 to 10 minutes (depending on thickness), or until the salmon is just cooked through. The skin will char but will prevent the fish from drying out.
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Remove and cover with foil; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
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Serve topped each with generous 1/2 cup avocado bruschetta.