Grilled Salmon Bruschetta with Avocado

• porcje: 4 servings
• całkowity czas: 20 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Wielkość Porcji: 1 salmon filet
• Kalorie: 340.5 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 2.5 g
• Cholesterol: 94 mg
• Sód: 153.5 mg
• Węglowodany Całkowite: 7 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 0.5 g
• Białko: 35.5 g