Recipe Of The Week 6/24: Grilled Salmon Bruschetta with Avocado

Yields 4 Servings

Ingredients:

• 4 wild salmon fillets, 6 oz each
• 1/4 tsp kosher salt
• black pepper
• cooking spray

For the avocado bruschetta: (makes 2 1/4 cups)

• 1/4 cup chopped red onion
• 1 tbsp extra virgin olive oil
• 1 tablespoon balsamic vinegar
• kosher salt , and fresh black pepper to taste
• 2 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 2 tablespoons fresh basil leaves, chopped
• 4 ounces diced avocado, from 1 small haas

Directions:

• 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.
• Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
• Season salmon with salt and fresh ground black pepper to taste.
  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.
• Remove and cover with foil; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
• Serve topped each with generous 1/2 cup avocado bruschetta.

Meal Plan Check Boxes:
3.5 Proteins
2 Fats
Nutritional Facts: 1 salmon filet, Calories: 341, Carbohydrates: 7 g, Protein: 35.5 g, Fat: 19 g

Adapted From:https://www.skinnytaste.com/grilled-salmon-with-avocado-bruschetta/#recipe