Grilled Salmon with Mango Salsa
Grilled salmon with mango salsa pairs rich, smoky fish with a cold, sharp topping that cuts straight through it. The salsa is mango, jalapeño, lime, mint and honey, so it is sweet, hot and sour at once, and it can be made ahead and left in the fridge. Wiping the grate with an oil-soaked towel before cooking keeps the skin from tearing, and a short rest under foil finishes the fillets gently.
Instructions
Make the salsa first. Stir the diced mango, lime juice, minced jalapeños, chopped mint, honey and sea salt together in a large bowl, then chill it in the refrigerator until the fish is ready.
Light about 28 charcoal briquets in a large chimney starter. When they are hot, spread them evenly across the bottom of the grill and set the grate back in place.
Work quickly to grease the hot grate by wiping it with the oil-soaked towel. This helps keep the skin from sticking.
Brush the salmon generously with olive oil, then season it well with salt and freshly ground black pepper.
Lay the fillets on the grill skin side down, close the lid, and turn them often as they cook. The salmon is done when it is pink all the way through and flakes easily when you press it with a fork.
Transfer the fillets to a plate and cover them with aluminum foil. Let them rest for 5 to 7 minutes, then serve with the chilled mango salsa.
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