Grilled Salmon With Mango Salsa

• 1 salmon fillet (about 1 1/2 lb.; skin on, pin bones removed; see notes), rinsed and patted dry
• About 1 1/2 teaspoons olive oil
• 1 teaspoon grated lemon peel
• Kosher salt
• Pepper
• 1 cup chopped firm-ripe mango
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh cilantro
• About 1 teaspoon minced fresh habanero or serrano chile (see notes)

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.
5. Wine pairing: An off-dry Riesling or Gewurztraminer with good acidity cools the chile fire in the salsa and complements the rich fish and tropical fruit.
6. Note: Nutritional analysis is per serving.

salmon fillet, olive oil, kosher salt, pepper, mango, lemon juice, fresh cilantro, fresh habanero

Taken from www.myrecipes.com/recipe/grilled-salmon-with-mango-salsa (may not work)