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GRILLED SALMON WITH AVOCADO BRUSCHETTA 3WW

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

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.