Makes 4 servings

Prep and Cook Time: about 25 minutes. Notes: Wild salmon has much more flavor than farm-raised; it's also considerably healthier for the environment. Unlike winter mangoes, which can be stringy, late-spring varieties are velvety textured. For the mildest flavor, remove the seeds and veins from the chile.

How to Make It

Step 1

Lay salmon, skin down, on an oiled piece of heavy foil that's about 2 inches bigger than the fish on all sides. Rub top of fish with oil, then lemon peel. Sprinkle generously with salt and pepper.

Step 2

In a bowl, mix mango, lemon juice, and cilantro. Add chile, salt, and pepper to taste.

Step 3

Lay salmon (on foil) on a barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on barbecue. Cook until salmon is opaque but still moist-looking in center of thickest part (cut to test), 12 to 15 minutes. Spoon off any oil from foil.

Step 4

Carefully slide a wide spatula between salmon skin and foil and lift salmon to a platter. Spoon half the mango salsa over fish. Slice fish crosswise and serve with remaining salsa.

Step 5

Wine pairing: An off-dry Riesling or Gewürztraminer with good acidity cools the chile fire in the salsa and complements the rich fish and tropical fruit.

Step 6

Note: Nutritional analysis is per serving.

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