I was walking in Chinatown and the mangos are piled high! Spring is mango season and I can’t resist buying a case and eating them all, but I did save a few for this recipe.

Gordy the bbq’er knows he should eat more fish but when there is a choice to be made he opts for USDA prime, but tonight the mangos won him over.  


 Ingredients for the salsa:

  • 1 10-ounce mango, peeled, pitted, diced

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped red onion

  • 1 tablespoon fresh lime juice

  • 2 teaspoons minced seeded serrano chili

  • 1 teaspoon grated lime peel

  • 1/2 garlic clove, finely chopped

  • 2 tablespoons olive oil

  • Salt and pepper

I like to  make the salsa ahead of time to let the flavours develop.

Ingredients for the salmon:

  • 2 6-ounce salmon fillets

  • 1 tablespoon olive oil

  • 1 teaspoon grated lime peel

  • Fresh lime juice

  • Salt and pepper


  1. Prepare barbecue (medium-high heat).

  2. Combine the mango, cilantro, red onion, lime juice, zest, chili, garlic and 2 TBS of olive oil.

  3. Season salsa with salt and pepper.

  4. Brush salmon lightly with 1 TBSP of olive oil.

  5. Season with salt, pepper, lime zest and lime juice.

  6. Grill until just opaque in the center, about 5 minutes per side.

  7. Serve with salsa.