- 1 salmon fillet (about 1 1/2 lb.; skin on, pin bones removed; see notes), rinsed and patted dry
- About 1 1/2 teaspoons olive oil
- 1 teaspoon grated lemon peel
- Kosher salt
- 1 cup chopped firm-ripe mango
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh cilantro
- About 1 teaspoon minced fresh habanero or serrano chile (see notes)
- calories 355
- caloriesfromfat 51 %
- protein 34 g
- fat 20 g
- satfat 4 g
- carbohydrate 7.7 g
- fiber 0.5 g
- sodium 103 mg
- cholesterol 100 mg
How to Make It
Lay salmon, skin down, on an oiled piece of heavy foil that's about 2 inches bigger than the fish on all sides. Rub top of fish with oil, then lemon peel. Sprinkle generously with salt and pepper.
In a bowl, mix mango, lemon juice, and cilantro. Add chile, salt, and pepper to taste.
Lay salmon (on foil) on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on barbecue. Cook until salmon is opaque but still moist-looking in center of thickest part (cut to test), 12 to 15 minutes. Spoon off any oil from foil.
Carefully slide a wide spatula between salmon skin and foil and lift salmon to a platter. Spoon half the mango salsa over fish. Slice fish crosswise and serve with remaining salsa.
Wine pairing: An off-dry Riesling or Gewürztraminer with good acidity cools the chile fire in the salsa and complements the rich fish and tropical fruit.
Note: Nutritional analysis is per serving.