Grilled Salmon Bruschetta with Avocado
User Reviews
4.9
Grilled Salmon Bruschetta with Avocado
Description
This recipe features wild salmon fillets seasoned lightly with kosher salt and black pepper, grilled skin-side down until just cooked through, allowing the skin to char and protect the fish from drying. Meanwhile, a bruschetta topping is prepared by mixing ripe tomatoes, garlic, fresh basil, diced red onion soaked briefly in olive oil and balsamic vinegar, and seasoned with salt and pepper. Diced avocado completes the topping with its creamy texture and subtle flavor.
The salmon’s grilled skin adds slight smokiness and helps keep the fish moist and flaky. The bruschetta mixture brings acidity, fresh herb aroma, and textural contrast, while avocado balances with richness. Serving the bruschetta atop the salmon provides a combination of warm grilled fish and fresh, cool toppings.
This dish is well suited for a light lunch or dinner, pairing the protein-rich salmon with fresh vegetables in a versatile, flavorful presentation. Resting the salmon briefly after grilling helps retain juices. The bruschetta should be allowed to sit at least 10 minutes to develop flavor before serving.
Ingredients
- 4 wild salmon 6 oz each, fillets
- 1/4 cup onion red, chopped
- 1/4 tsp kosher salt
- 1 tbsp extra virgin olive oil
- black pepper
- 1 tablespoon balsamic vinegar
- cooking spray
- kosher salt (and fresh black pepper to taste)
- 2 medium tomato vine ripe
- 2 small garlic minced, cloves
- 2 tablespoons basil chopped, fresh leaves
- 4 ounces avocado from 1 small haas, diced
Instructions
- 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 Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3405 kcal
% Daily Value*
| Serving | 1salmon filet | |
| Calories | 340.5kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 35.5g | 71% |
| Fat | 19g | 29% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 94mg | 31% |
| Sodium | 153.5mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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