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.
Sunset APRIL 2005
1. 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.
2. In a bowl, mix mango, lemon juice, and cilantro. Add chile, salt, and pepper to taste.
3. 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.
4. 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.
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