Grilled Salmon with Avocados

3 tablespoons olive oil
1 tablespoon sherry vinegar
1 1/2 teaspoons honey
1 medium tomato, peeled, seeded and chopped*
1 1/2 teaspoons chopped parsley
1/2 teaspoon chopped fresh thyme leaves
Salt and black pepper
4 (4-ounce) salmon filets
1 ripe Avocado from Mexico, pitted and peeled

In small bowl, whisk together olive oil, vinegar and honey. Stir in tomato, parsley, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season salmon with salt and pepper. Heat grill pan or gas or charcoal grill. Place salmon on grill, skin side down. Grill 8-10 minutes, depending on thickness. Turn carefully with a wide spatula and grill 8-10 minutes more or until flesh of salmon flakes easily. Place 1 salmon filet, skin side down, on each of 4 plates. Cut avocado lengthwise into 12 slices; place 3 slices on top of each salmon filet. Spoon vinaigrette over salmon, dividing it evenly. If desired, serve salmon on a bed of rice pilaf.

*To peel and seed tomatoes, cut a small X in the skin and place in boiling water 15 seconds or until skin can be peeled away easily. Remove skin, cut tomatoes in half crosswise and squeeze gently to remove seeds.

Per Servings

426 calories; 33 g fat; 62 mg cholesterol; 146 mg sodium;  8 g carbohydrate;  4 g fiber; 24 g protein