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SALMON WITH CHILI MANGO SALSA
In Tucson, chef-owner Janos Wilder offers cumin-flavored rice pilaf and grilled
zucchini with the fish.
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil
2 6-ounce salmon fillets
Prepare barbecue (medium-high heat). Combine first 7 ingredients in small bowl;
mix in 1 1/2 tablespoons oil. Season salsa with salt and pepper. Brush salmon
with remaining 1/2 tablespoon oil. Grill until just opaque in center, about 5
minutes per side. Serve with salsa.
Makes 2 servings; can be doubled.
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