Grilled Salmon with Avocado Bruschetta

Grilled salmon is so easy to make with this foolproof method, you'll be grilling it outdoors all summer long! Topped with this fresh avocado bruschetta, this dish just screams summer!

Grilled salmon is so easy to make with this foolproof method, you’ll be grilling it outdoors all summer long! Topped with this fresh avocado bruschetta, this dish just screams summer!

Grilled salmon is so easy to make with this foolproof method, you'll be grilling it outdoors all summer long! Topped with this fresh avocado bruschetta, this dish just screams summer!

I went to Fire Island last week with some of my closest high school friends and their kids. While sitting on the beach, I was talking to my friend Kim about recipe ideas (yes, food is always on my mind) and she mentioned this salmon dish she serves at a restaurant she works at. I loved everything about it, the next day I picked up some salmon and whipped this up! This turned out so good, I know you’ll agree!

Grilled Salmon with Avocado Bruschetta

Adding avocado to bruschetta is pretty genius, this would be just as good over toast. To make foolproof salmon on the grill, I use salmon with the skin on, and lay the salmon skin side down directly over the grill. Cover the grill and let it cook just like I would in the oven, no turning! Depending on the thickness, it should take about 10 minutes, then I remove it from the grill and discard the charred skin (it’s ok of the skin sticks to the grill, the point is the fish doesn’t break and protects the meat). And bonus, your house won’t smell like fish after. Hope you enjoy this recipe, if you don’t like salmon you can serve this over swordfish or even chicken if you prefer.

Grilled Salmon with Avocado Bruschetta

Grilled Salmon with Avocado Bruschetta

Grilled Salmon with Avocado Bruschetta

Grilled salmon is so easy to make with this foolproof method, you'll be grilling it outdoors all summer long! Topped with this fresh avocado bruschetta, this dish just screams summer!

Ingredients:

  • 4 wild salmon filets (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 oil
  • 1 tablespoon  balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 2 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 4 ounces diced avocado, from 1 small
     

Directions:

  1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a 5 minutes.
  2. 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.
  3. Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
  4. Season salmon with salt and fresh ground black pepper to taste.
  5. Place skin-side-down on the grill. Close the lid and cook without turning for 8 o 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.
  6. Remove and cover with foil; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
  7. Serve topped each with generous 1/2 cup avocado bruschetta.

Nutrition Information

Yield: , Serving Size: 1 salmon filet

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 9
  • Calories: 340.5
  • Total Fat: 19g
  • Saturated Fat: 2.5g
  • Cholesterol: 94mg
  • Sodium: 153.5mg
  • Carbohydrates: 7g
  • Fiber: 3g
  • Sugar: 0.5g
  • Protein: 35.5g