Grilled Salmon Bruschetta is just as delicious, if not more so , than the high FODMAP version.
The original recipe is from skinny taste but 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