Grilled salmon with paprika, mango and avocado salsa with fresh coriander

In a small bowl, mix the mango and the avocado cut into brunoises, the lime juice, the cherry tomatoes cut in 2, the chopped red onion, the coriander, the parsley, the oil, the salt and the pepper. Taste and adjust seasoning if possible. Reserve in the fridge.

Preheat the barbecue: (medium heat) In a bowl, mix the oil, paprika, salt and pepper. Rub the flesh of the salmon fillets with the spice mixture. On the lightly oiled barbecue grill, place the salmon fillets. Close the lid and cook each side for 5 minutes until the flesh of the salmon comes off easily. To serve, place a generous portion of salsa in the center of the plate and place a fillet of salmon on the salsa.