Wild Salmon w/ Avocado Bruschetta
- 4 wild salmon filets (6 oz each)
- coconut oil
- 2 tbsp olive oil
- pink Himalayan or sea salt
- black pepper
For the avocado bruschetta: (makes 2 1/4 cups)
- 1/4 cup chopped red onion
- 1 tbsp organic extra virgin oil
- 1 tablespoon balsamic vinegar
- sea salt and fresh cracked pepper to taste
- 2 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 2 tbsp fresh basil leaves, chopped
- 1 avocado, diced
- Combine onion, olive oil, balsamic, 1/4 tsp sea 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 sea salt and pepper to taste. Set aside and let it sit at least 10 minutes.
- Preheat oven broiler to high. Wrap broiler pan with tin foil and poke holes through some areas of the foil for fat/oil to drip down. Rub a layer of coconut oil over tin foil so fish does not stick to the pan.
- Wash raw wild salmon and place skin-side-up on the broiling pan. Season with 1 tbsp olive oil, pink/sea salt, fresh ground black pepper, and paprika to taste.
- Broil for 3-4 minutes (depending on thickness), then take out of the oven and flip the salmon fillets so they are pink-side-up. Season again with EVOO, salt, pepper, paprika. Place back in the oven to broil for another 3-4 minutes.
- Remove and let sit; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
- Serve each wild salmon fillet topped with generous 1/2 cup avocado bruschetta.