EJ's Mango Chili King Salmon Recipe EmoryJ

• Wild, Line-Caught, Pacific King Salmon filets
• Thai Sweet Chili Sauce - (get it from the Asian Grocer in the big cheap bottle)
• Perfectly Ripe Low Fiber Mangoes ex: Tommy Atkins
• Chopped green Jalapeno or Serrano chilies (optional)

1. Prep and light your grill, make sure to use clean burning fuel
2. Dust your salmon filets with your favorite spice blend, or not.
3. You can salt the fish now or wait its on the grill or avoid it all together of course, if youre cutting back.
4. Prep your mangoes: Doing this before you grill will make sure you pay attention to your fish.
5. I like long thin slices but if youre used to doing cubes, do cubes.
6. I like salmon skin, so I keep the skin on, work quickly and only touch the fish when I turn it (once) much to make sure it stays intact and on the fish.
7. You can use a grilling basket as well.
8. Grill skin-side first.
9. 1 inch filets will cook in about 8-10 minutes to a medium rare.
10. Dont overcook it.
11. When your fish is all but done, brush the Thai chili sauce liberally on the flesh side.
12. Remember, this condiment is all sugar and will burn easily.
13. Remove the fish to a serving platter, add mangoes and chilies.
14. Goes great with an avocado salad, cold crisp white wine or your favorite beer.

salmon filets, sweet chili sauce, mangoes, green

Taken from www.chowhound.com/recipes/ejs-mango-chili-king-salmon-13976 (may not work)