Grilled Salmon with Avocado Bruschetta

Ingredients

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Salt

  Table

  ¼ dash or 0.1g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Red Onion

  Vegetables - Melissa's

  ¼ cup chopped or 40g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Balsamic vinegar

  1 tbsp or 16g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Garlic

  Raw

  2 cloves, minced or 6g

• Basil

  Fresh

  2 tbsp, chopped or 5g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Combine the onion, olive oil, balsamic vinegar, salt, and pepper in a bowl. Let it sit for 5 minutes.
2. Chop the tomatoes and place them in a large bowl. Mix with garlic, basil, the onion-balsamic mixture, and additional salt and pepper to taste. Let sit for at least 10 minutes.
3. Preheat the grill to medium-high and generously oil the grates with cooking spray to prevent sticking.
4. Season the salmon with salt and freshly ground black pepper. Place it skin-side down on the grill, close the lid, and cook without turning for 8 to 10 minutes, or until just cooked through to an internal temperature of 145°F. Remove and cover with foil; let rest for 2 to 3 minutes.
5. Add the diced avocado to the bruschetta mixture.
6. Serve the salmon topped with avocado bruschetta.

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