Twin Cities food blogger greens & chocolate shares her secrets for perfectly grilled fish and fresh summery salsa.  

Grilling fish can be tricky, and I have to admit I’ve had my fair share of overcooked, disappointing grilled fish dinners. This recipe, however, is fail-proof. There are just a few key pointers to keep in mind.

First, make sure the grill is hot before placing the salmon on it. This ensures a good sear on the outside of the salmon. Second, you’ll want to oil the grill grates, which keeps the salmon from sticking to the grill. Lastly, be sure to cut any large pieces of salmon into individual 6-ounce slices. This will make it much easier to flip and evenly cook the salmon.

This Grilled Salmon with Avocado Mango Salsa is packed with freshness and flavor. The salmon is simply seasoned with a combination of olive oil, chili powder, cumin, lime juice and salt. It’s ideal to let the salmon marinate for 30 to 60 minutes before grilling so it can really soak up the flavor.

Since the salsa has avocado in it, you’ll want to prepare it as close to when you serve it as possible. (If you plan to eat the salmon right off the grill, you can make the salsa while the salmon is marinating.) The combination of the mango with red bell pepper, red onion, cilantro and avocado is absolutely delicious and it was a huge hit at our dinner table. Not a spoonful was left in the bowl!

I served this grilled salmon with coconut rice, which was a perfect complement to the salmon marinade and the mango salsa. I have a feeling this is one of those dishes we will be making again and again all summer long!