Prep and Cook Time: about 25 minutes. Notes: Wild salmon has much more flavor than farm-raised; it's also considerably healthier for the environment. Unlike winter mangoes, which can be stringy, late-spring varieties are velvety textured. For the mildest flavor, remove the seeds and veins from the chile.
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
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)
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.