Grilled Salmon with Mango Salsa

1 salmon steak (about 6 oz.)
1 ripen mango, diced into small chunks

half a red onion, finely diced
¼ cup fresh cilantro or Italian flat leaf parsley, roughly minced
juice from one lime
2 T extra virgin olive oil
salt and pepper

In a small bowl, blend mango cubes, red onion, cilantro and lime juice with a pinch of salt. Cover and refrigerate until ready to serve.

Season your salmon steak on both sides with salt and pepper. Drizzle with olive oil on both sides, and then place on a hot grill or grill pan. Cook until done (2-3 minutes each side).

Plate your salmon with your salsa. Makes one serving.

Pair with a glass of Chardonnay.

TIP: The onion has less punch when it sits in the juices of mango and lime for awhile. So you should refrigerate for at least half an hour. You can use your leftover mango salsa to go with tortilla chips or on top of toast like a crostini.

GRILLING SALMON: It’s tough grilling fish. That’s why it’s best not to touch the fish and to flip it only once. Use a metal spatula to flip your salmon steak, not tongs.