- 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.