A plate of food with salmon and avocado.


Grilled Salmon Bruschetta is just as delicious, if not more so , than the high FODMAP version.
The original recipe is fromskinny tastebut I’ve modified it here so that it’s low FODMAP. It also low carb, anti inflammatory and so heart healthy!

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 green onion (green part only)
1 tbsp garlic infused extra virgin oil
1 tablespoon balsamic vinegar
kosher salt and fresh cracked pepper to taste
2 medium vine ripe tomatoes
2 tbsp fresh basil leaves, chopped
4 ounces diced avocado, from 1 small avocado .

1. Combine green onion, oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a 5 minutes.
Chop tomatoes and place in a large bowl. Combine basil, green onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes.
2. 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.
3. 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.

Yield: 4 Servings
Nutrition info per Serving:
Calories: 340 calories
Total Fat: 19g
Sodium: 150 mg
Carbohydrates: 7g
Fiber: 3g
Sugar: 0.5g
Protein: 35.59

This recipe has been modified to be low FODMAP from www.skinnytaste.com