Cookbook:Grilled Salmon with Mango Salsa

Ingredients

 * 4 ea. (24 ounces) wild salmon fillets with skin on one side
 * Salt
 * Freshly-ground black pepper
 * Olive oil
 * 1 large mango, peeled and finely diced
 * ½ lime, juiced
 * 2 jalapeño chiles, seeded and minced
 * 2 Tbsp fresh mint, finely chopped
 * 1 Tbsp honey
 * ½ tsp coarse sea salt
 * A flame-resistant towel tied with twine and soaked in neutral oil

Procedure

 * 1) First, make the salsa. In a large bowl, combine mango, lime juice, jalapeños, mint, honey, and sea salt. Refrigerate until needed.
 * 2) Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill. Reapply the grate.
 * 3) Quickly grease the grate with the oil-soaked towel.
 * 4) Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.
 * 5) Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.
 * 6) Move to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving with salsa.