Ingredients
Scale
- 4 wild salmon fillets (6 oz each)
- 1/4 cup chopped red onion
- 2 medium vine ripe tomatoes
- 2 small cloves garlic (minced)
- 4 ounces diced avocado
- 2 tablespoons fresh basil leaves (chopped)
- Extra virgin olive oil
- Balsamic vinegar
- Kosher salt and black pepper
Instructions
- Combine chopped red onion, olive oil, balsamic vinegar, salt, and pepper in a mixing bowl; let sit for 5 minutes.
- In a large bowl, mix chopped tomatoes, minced garlic, basil leaves, and the onion mixture; set aside for flavor development.
- Preheat your grill to medium-high heat and oil the grates.
- Season salmon fillets with salt and pepper; grill skin-side down for 8 to 10 minutes until cooked through.
- Let salmon rest covered with foil for 2 to 3 minutes.
- Top each salmon fillet with about 1/2 cup of the avocado bruschetta mixture before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg