Makes 4 servings. Difficulty
For the Mango Salsa: 1/2 cup red onion, finely chopped 1/2 jalapeno pepper, seeded, stemmed and minced 1 mango, peeled, seeded and diced 3 Roma tomatoes, diced 1 avocado, peeled, seeded and diced 1/2 cup English cucumber, diced 1 Tablespoon fresh lime juice 1/2 cup cilantro, chopped Salt to taste
For the Salmon: 1-1/2 lbs. salmon fillet 1/2 Tablespoon olive oil Salt and freshly ground black pepper 1/4 teaspoon chipotle chili powder 1/2 Tablespoon lime juice
Prepare the Mango Salsa: Place all ingredients in a medium bowl and toss to combine. Cover and refrigerate until ready to use.
Prepare a grill. Lightly brush the salmon on both sides with olive oil. Season with salt, freshly ground black pepper, chipotle chili powder and drizzle lime juice over top. Grill fish, flesh side down for about 8 minutes. Carefully turn fillet and continue to cook for another 5-7 minutes or until fish flakes easily with a fork. Remove the salmon from the grill and top with mango salsa. Serve.