Grilled Salmon with Avocado Salsa

Preparation

1. Mix the oil, salt, pepper, paprika, garlic and cumin, rub the salmon fillets all over with the mixture and chill, covered, in the fridge for 30 minutes.
2. Combine the avocado, tomato, red onion and coriander in a bowl, season with the lime juice, olive oil and salt, and keep covered until serving.
3. Preheat a grill pan or the barbecue to a high heat.
4. Lay the fillets on the grill and cook for 3 to 6 minutes per side, depending on thickness, until just cooked through but still juicy inside; thin fillets need only about 2 minutes per side.
5. Place the salmon on plates, top with the avocado salsa and sprinkle with coriander.

Drink with it

• White wine · excellent match

  Sauvignon Blanc or unoaked Chardonnay

  Citrusy acidity cuts through the richness of the salmon and picks up the lime and coriander in the salsa.

  Which wine pairs with food? A simple approach to choosing ↗

• Red wine · excellent match

  Light Pinot Noir, lightly chilled

  Low tannin and red fruit sit well with the rich grilled salmon; the char notes connect with the wine's fine spice.

• Rosé · good match

  Dry rosé from the south of France

  Freshness and delicate red fruit accompany the salmon and tomato without overpowering the avocado.

• Pale lager · good match

  Mexican lager or Helles, ice cold

  Carbonation lifts the fat of the salmon and avocado, and the lime belongs in the glass just as much as on the plate.

  Pils or Helles: What's the Difference? ↗