Ingredients
Scale
- 4 wild salmon fillets (6 oz each)
- 1/4 cup chopped red onion
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 2 medium vine ripe tomatoes
- 2 small cloves garlic (minced)
- 2 tbsp fresh basil leaves (chopped)
- 4 oz diced avocado (from 1 small Haas)
- Kosher salt and black pepper to taste
Instructions
- Combine chopped red onion, olive oil, balsamic vinegar, kosher salt, and black pepper in a bowl. Let it sit for five minutes to meld flavors.
- Chop tomatoes and mix in a large bowl with garlic, basil, and the marinated onion mixture. Allow to sit for at least ten minutes.
- Preheat the grill to medium-high heat and oil the grates using cooking spray.
- Season salmon fillets with kosher salt and black pepper.
- Grill salmon skin-side down for 8 to 10 minutes without turning until cooked through.
- Let salmon rest covered with foil for a few minutes before topping with the avocado bruschetta mixture.
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg