Grilled Salmon Bruschetta with Avocado
Entree, Fish, MacroFactor
Ingredients
4 wild salmon fillets, 6 oz each
1/4 tsp kosher salt
black pepper
cooking spray
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.
Nutrition
3
Cals: 330
Protein: 36
Carbs: 78
Fats: 16
Fiber: 3 20 mins
Fiber: 3
Serving: 1 salmon filet, Calories: 340.5 kcal, Carbohydrates: 7 g, Protein: 35.5 g, Fat: 19 g, Saturated Fat: 2.5 g, Cholesterol: 94 mg, Sodium: 153.5 mg, Fiber: 3 g, Sugar: 0.5 g