Ingredients:

  • 4 salmon fillets, skin-on, 6 oz (170 g) each (about 1.5-2 lb / 700-900 g total)
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (2.5 g) freshly ground black pepper
  • Zest of 1 lemon (about 1 tsp / 2 g)
  • 1 tbsp (15 ml) lemon juice, fresh
  • Optional: 1/2 tsp (1 g) smoked paprika or chili flakes
  • 2 ripe but still firm avocados, medium (about 14-16 oz / 400-450 g total), diced
  • 2 cups (300 g) ripe cherry tomatoes, quartered OR 2 medium tomatoes, seeded and diced (about 10-12 oz / 300 g)
  • 1/4 cup (40 g) red onion, finely diced
  • 1/4 cup (6 g) fresh basil leaves, chiffonade or thinly sliced
  • 1 tbsp (15 ml) extra-virgin olive oil (for bruschetta)
  • 1 tbsp (15 ml) fresh lemon juice (or lime juice)
  • 1/2 tsp (2.5 g) kosher salt, plus more to taste
  • 1/4 tsp (1.2 g) freshly ground black pepper
  • Optional: 1 small clove garlic, minced, or 1/2 tsp (2 g) garlic oil
  • Optional toasted base: 1 baguette, sliced on bias into 12 slices (about 10-12 oz / 300 g)
  • Optional for toasting: 1-2 tbsp (15-30 ml) olive oil for brushing
  • Optional garnish: lemon wedges, extra basil leaves, drizzle of extra-virgin olive oil or reduced balsamic

Instructions:

  1. Prepare the avocado bruschetta: In a mixing bowl combine diced avocado, quartered or diced tomatoes, finely diced red onion, and sliced basil.
  2. Whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and minced garlic or garlic oil if using; toss gently with the avocado mixture, taste and adjust seasoning. Cover and refrigerate briefly while preparing the salmon (do not leave long; add a squeeze of lemon to slow browning).
  3. Preheat grill or grill pan to medium-high, about 400-450°F (200-230°C). Clean and oil the grates well to reduce sticking, using an oiled paper towel held with tongs.
  4. Season the salmon: Pat fillets dry, brush lightly with 1 tablespoon olive oil and rub with lemon zest, 1 tablespoon lemon juice, kosher salt, black pepper and optional smoked paprika or chili flakes.
  5. Grill the salmon skin-side down directly on the grill. Close the lid and grill skin-side down for 4-6 minutes, until the skin releases easily and you see color change up the side.
  6. Flip carefully with a fish spatula and grill for another 2-4 minutes depending on thickness. For medium-rare remove at 125-130°F (52-54°C) and let rest (carryover will reach about 130-135°F). For well-done, cook to 145°F (63°C). Flesh should flake easily but remain moist.
  7. If using bread, brush baguette slices with oil and toast on the grill 1-2 minutes per side until golden and marked.
  8. Let salmon rest 2-3 minutes on a warm plate. Spoon a generous portion of avocado bruschetta over each fillet or pile bruschetta on toasted crostini and top with a smaller salmon piece.
  9. Garnish with extra basil leaves, a light drizzle of extra-virgin olive oil and lemon wedges. Serve immediately.