Are you bored with oranges and apples? Then head to Chinatown where the mango are in season, piled high and priced to move. I can't resist buying a case and eating them all, but I did save a few for this recipe.
INGREDIENTS
1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice, or more to taste
2 teaspoons minced seeded serrano chili, or more or less depending on how spicy you like your salsa
1 teaspoon grated lime peel
1 tablespoons olive oil, (optional)
Salt and pepper to taste
DIRECTIONS FOR THE SALSA
1. Combine all the ingredients and season with salt and pepper.
2. I like to make the salsa ahead of time to let the flavours develop and adjust seasoning before serving.
INGREDIENTS FOR THE SALMON
4 6-ounce salmon fillets
1 tablespoon Dijon mustard
4 thin slices of lime
1 teaspoon grated lime peel
Fresh lime juice
Salt and pepper
DIRECTIONS FOR THE SALMON:
1. Prepare barbecue (medium-high heat).
2. Brush salmon lightly with Dijon mustard.
3. Season with salt, pepper, lime zest and a squeeze of lime juice.
4. Place a slice on lime on each piece of fish
5. Grill until just opaque in the center, about 5 minutes per side.
Serve with salsa and garnish with cilantro.