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.