Mexican Grilled Salmon with Avocado Salsa

Method

1. 1Preheat the barbecue grill to medium-high heat (approximately 200°C) and clean the cooking grate thoroughly.
2. 2Dice the avocado, quarter the cherry tomatoes, finely chop the red onion, and mince the fresh chili. Combine in a bowl with chopped coriander, juice of 1 lime, half of the olive oil, and half of the salt.
3. 3Pat the salmon fillets dry with paper towels. Rub the fillets with the remaining olive oil, salt, black pepper, and zest from the second lime.
4. 4Place the salmon skin-side down on the grill. Cook undisturbed with the lid closed for 6 to 8 minutes, then gently flip and cook for another 1 to 2 minutes until just cooked through (internal temperature 52-54°C).
5. 5Transfer the grilled salmon to plates and spoon generous amounts of fresh avocado salsa directly over the fillets. Serve with remaining lime cut into wedges.