Salmon With Chili-Mango Salsa

A refreshing twist to salmon that is always a hit with guests. After stumbling across this recipe in the Sept. 2000 issue of Bon Appetit I made a few adjustments to the recipe to meet my tastes. I have found the salsa best if made the day before but it is also great made right before grilling the salmon. I like to serve this with cumin flavored rice and grilled zucchini, onion and tomatoes. I have found this recipe a easy way to combine the wonderful flavor and healthy benefits of adding fish to my eating plan.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 12  ounces  ripe mangoes, peeled,pitted and diced
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup  chopped red onion
• 1  tablespoon fresh lime juice
• 1  teaspoon lime zest
• 1 1⁄2 tablespoons  minced seeded serrano chilies
• 1  clove garlic, finely chopped
• 1⁄8 teaspoon cumin
• 1 1⁄2 tablespoons olive oil
• 12  ounces salmon, filletes

Directions

1. Make salsa by combining first 8 ingredients in a small bowl.
2. Mix in 1 1/2 tablespoons olive oil.
3. Season salsa with salt and pepper to taste.
4. Prepare barbecue (med- high heat).
5. Brush salmon with olive oil.
6. Grill until just opaque in center and meat is flaky, about 5 minutes per side.