4 6- to 8-ounce fresh or frozen salmon fillets (with skin), 1 inch thick
2 tablespoons sugar
1½ teaspoons finely shredded lime peel
¾ teaspoon salt
¼ teaspoon cayenne pepper
1 large ripe mango, peeled, seeded, and cut into thin bite-size strips
½ of a medium cucumber, seeded and cut into thin bite-size strips
2 green onions, sliced
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or 2 teaspoons snipped fresh mint
1 small jalapeno pepper, seeded and chopped
1 clove garlic, minced
1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish skins side down in a shallow dish.
2. For rub, in a small bowl stir together sugar, lime peel, ½ teaspoon of the salt, and the cayenne pepper. Sprinkle run evenly over fish; rub in with your fingers. Cover and marinate in the refrigerator for 4 to 24 hours.
3. Meanwhile, for salsa, in a medium bowl combine mango, cucumber, green onions, lime juice, cilantro, jalapeno pepper, garlic, and remaining ¼ teaspoon salt. Cover and chill until ready to serve.
4. In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place fish skin side down on the greased grill rack directly over drip pan, tucking under and thin edges. Cover and grill for 20 to 25 minutes or until fish flakes easily when tested with a fork. If desired, remove skin from fish. Serve fish with salsa.
Serving size: 1 fillet
Total Fat: 15 g
Sat: 3 g
Protein: 37 g
Carb: 18 g
Fiber: 2 g
Cholesterol: 105 mg
Sodium: 520 mg