Grilled Salmon Bruschetta with Avocado
"Grilled Salmon Bruschetta with Avocado is my favorite recipe for the summer months; it's incredibly simple, bursting with freshness, and packed with flavor—an absolute must-try! This dish truly embodies the essence of summer!"
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Ingredients
- 4 wild salmon fillets
- 1/4 cup chopped red onion
- 1 tbsp extra virgin olive oil
- 1 tablespoon balsamic vinegar
- kosher salt
- 2 medium vine ripe tomatoes
- 2 small cloves garlic
- 2 tablespoons fresh basil leaves
- 4 ounces diced avocado
- 1/4 tsp kosher salt
- cooking spray
- black pepper
Instructions
- 1
In a mixing bowl, combine diced onion, olive oil, balsamic vinegar, 1/4 teaspoon of kosher salt, and freshly cracked pepper. Allow this mixture to sit for about 5 minutes to meld the flavors.
- 2
Chop the tomatoes and transfer them to a large mixing bowl. Stir in minced garlic, fresh basil, the onion-balsamic mixture, and an extra 1/8 teaspoon of salt and pepper to suit your taste. Let this sit for at least 10 minutes to enhance the flavors.
- 3
Preheat your gas grill to a medium-high setting. Generously oil the grill grates to ensure the salmon does not stick while cooking.
- 4
Season the salmon fillets with salt and freshly ground black pepper according to your preference.
- 5
Place the salmon on the grill, skin-side down. Close the lid and allow it to cook undisturbed for 8 to 10 minutes, depending on the thickness of the fillets, or until the salmon is just cooked through. The skin will char, providing moisture to the fish.
- 6
Once cooked, remove the salmon from the grill and cover it with aluminum foil; let it rest for 2 to 3 minutes while you prepare the avocado for the bruschetta.
- 7
Serve the salmon topped with a generous 1/2 cup of the avocado bruschetta mixture on each fillet.