Ingredients
4wild salmon filets,(6 oz each)
¼tspkosher salt
black pepper
cooking spray
¼cupred onion,chopped
1tbspextra virgin oil
1tbspbalsamic vinegar
kosher salt and fresh cracked pepper,to taste
2medium vine tomatoes,ripe
2small garlic cloves,minced
2tbspfresh basil leaves,chopped
4ozavocado,(1 small), diced
Preparation
Combine the onion, olive oil, balsamic, ¼ teaspoon of kosher salt and pepper. Set aside for 5 minutes.
Chop the tomatoes and place in a large bowl. Combine with the garlic, basil, onion-balsamic combo and additional ⅛ teaspoon of salt and pepper, to taste. Set aside and let it sit for at least 10 minutes.
Preheat a gas grill to medium-high. Oil the grates generously.
Season the salmon with salt and fresh ground black pepper, to taste.
Place the skin-side-down on the grill. Close the lid and cook without turning for 8 to 10 minutes or depending on thickness, or until the salmon is just cooked through.
Remove and cover with foil, then let rest for 2 to 3 minutes while adding the avocado to the bruschetta.
Serve topped each with generous ½ cup of avocado bruschetta, serve, and enjoy!
