Ingredients:

  • Four 6-ounce (170g) Salmon Fillets, skin on
  • 2 Tbsp Olive Oil (for grilling fish)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 whole Lemon (for grilling and garnish)
  • 2 large Ripe Avocados, diced
  • 1 cup Cherry Tomatoes, halved
  • 2 Tbsp Red Onion, finely diced
  • 1/4 cup Fresh Basil, chopped
  • 1 Tbsp fresh Lime Juice
  • 1 Tbsp Extra Virgin Olive Oil (for bruschetta mix)
  • 8 slices Sourdough or Ciabatta bread
  • 1 clove Garlic, peeled
  • 2 Tbsp Olive Oil (for brushing bread)

Instructions:

  1. Prepare the Salmon: Pat the salmon fillets very dry. Brush lightly with olive oil and season generously with salt and pepper. Set aside at room temperature for 15 minutes.
  2. Make the Bruschetta Mix: In a small bowl, gently combine the diced avocado, halved cherry tomatoes, finely diced red onion, chopped basil, lime juice, and 1 Tbsp of extra virgin olive oil. Season lightly with salt and pepper. Do not overmix.
  3. Prepare the Bread: Brush both sides of the sourdough slices lightly with olive oil.
  4. Heat the Grill: Preheat the grill (or grill pan) to medium-high heat (approximately 400°F / 200°C). Ensure the grates are clean and well-oiled.
  5. Grill the Bread: Place the oiled bread slices on the hot grill. Cook for 1–2 minutes per side until lightly golden brown and toasted. Remove, and rub one side of each slice vigorously with the peeled garlic clove.
  6. Grill the Salmon (Skin Side Down): Place the salmon fillets on the hottest part of the grill, skin side down. Sear aggressively for 4–5 minutes until the skin releases easily from the grates.
  7. Finish Cooking: Carefully flip the salmon fillets. Grill for an additional 3–5 minutes, until the internal temperature reaches 140°F (60°C).
  8. Rest: Remove the salmon from the heat immediately. Place on a platter and let it rest for 5 minutes.
  9. Assemble the Dish: Place two garlic-rubbed toast points on each plate. Spoon a generous amount of the Avocado Bruschetta mixture over the toast.
  10. Serve: Place one rested salmon fillet beside the bruschetta. Garnish the plate with a drizzle of olive oil and a final squeeze of fresh lemon juice over the fish. Serve immediately.