Barbecued Salmon With Mango Salsa Recipe

How to make it

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• Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.
• Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center
• Top finished steaks with Mango salsa, and serve.
• Mango Salsa
• 2 tablespoons good olive oil (EVOO) gives better flavor
• 1 1/2 cups diced yellow onion (2 onions)
• 2 teaspoons peeled, minced fresh ginger
• 1 1/2 teaspoons minced garlic
• 2 ripe mangos, peeled, seeded, and small diced
• 1/3 cup freshly squeezed orange juice
• 2 teaspoons light brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
• 2 teaspoons minced fresh mint leaves
• Sauté the olive oil, onions, and ginger in a large sauté pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.