Salmon with Chili-Mango Salsa

Pair with Carina Cellars 2004 Stolpman Vineyard Viognier

This recipe is fast and simple with plenty of summer flavors to satisfy everyone at the table. Makes a great meal on its own, but pairs well with saffron wild rice and a mixed green salad.

1 10-oz mango, peeled, pitted, diced
¼ cup chopped fresh cilantro
¼ cup chopped red onion
1 tbs. Fresh lime juice
2 tsp. Minced seeded Serrano chili (jalapeno works well too).
1 tsp. Grated lime peel
1 garlic clove, finely chopped
2 tbs. Carina Cellars citrus cilantro grapeseed oil*
2-3 6-ounce salmon fillets
Salt and pepper to taste

Prepare barbeque (medium-high heat). Combine first 7 ingredients in small bowl; mix in 1 ½ tbs. Oil. Season salsa with fresh ground salt and pepper. Brush salmon with remaining ½ tbs. Oil. Grill until just opaque in center, about 5 minutes on each side. Serve with salsa and garnish with sliced lime and cilantro.

Makes 2-3 servings
Recipe adapted from Bon Appetit September 2000, 30- Minute Main Courses
*Can substitute olive oil if grapeseed not available.