Ingredients:

  • 4 Salmon fillets (approx. 6 oz or 170g each), skin-on
  • 1 Tbsp Extra Virgin Olive Oil (for brushing salmon)
  • 1 tsp Coarse Sea Salt, plus extra to taste
  • 1/2 tsp Freshly Ground Black Pepper, plus extra to taste
  • 2 large Ripe Hass Avocados, diced
  • 1 cup Cherry Tomatoes, halved
  • 1/4 cup Red Onion, finely diced
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1/2 tsp Red Chili or Jalapeño, finely minced (optional)
  • 8 thick slices Sourdough or Ciabatta Bread
  • 2 Tbsp Extra Virgin Olive Oil (for brushing bread)
  • 1 large Garlic Clove, halved

Instructions:

  1. Chop Ingredients: Dice the avocados, halve the cherry tomatoes, and finely dice the red onion and chili (if using). Combine all ingredients (avocado, tomatoes, red onion, chili, and chopped coriander) in a medium bowl.
  2. Season the Bruschetta: Drizzle in the lime juice and season generously with salt and pepper. Gently toss and set the mixture aside at room temperature while you prepare the salmon and grill. The lime juice will prevent the avocado from browning.
  3. Prepare the Salmon and Bread: Pat the salmon fillets dry thoroughly using kitchen paper. Brush all sides lightly with olive oil and season liberally with salt and pepper. Separately, 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. Ensure the grates are clean and lightly oiled to prevent sticking.
  5. Grill the Salmon and Bread: Place the salmon fillets skin-side down on the grill. Cook undisturbed for 5–6 minutes. While the salmon cooks, place the oiled bread slices onto the grill. Cook the bread for 1–2 minutes per side until marked and golden brown. Remove immediately and rub one side of each warm slice with the cut side of the garlic clove.
  6. Finish and Assemble: Flip the salmon fillets carefully and cook for another 3–4 minutes until just cooked through (internal temperature 145°F/63°C). Place two garlic toasts on each plate. Either top the toast with a generous spoonful of avocado bruschetta and lay the salmon alongside, or flake the Grilled Salmon with Avocado Bruschetta directly over the topping. Garnish with remaining coriander and serve immediately.