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
- Fresh basil leaves
- 1 tbsp extra virgin olive oil
- 1 tablespoon balsamic vinegar
- kosher salt (and fresh black pepper to taste)
Instructions
- In a mixing bowl, combine the chopped red onion, olive oil, balsamic vinegar, salt, and black pepper. Set aside to marinate for 5 minutes.
- Chop the tomatoes and add them to a large bowl along with minced garlic and chopped basil. Mix in the marinated onion mixture and let sit for an additional 10 minutes.
- Preheat your grill to medium-high heat and oil the grates.
- Season each salmon fillet with salt and pepper.
- Grill the salmon skin-side down for about 8-10 minutes until cooked through.
- Allow the salmon to rest briefly before serving.
- Top each fillet generously with the bruschetta mixture right before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with topping (approximately 250g)
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 95mg