Grilled Ginger-Teriyaki Salmon with Honey-Mango Salsa

 

1

teaspoon grated lime peel

2

tablespoons lime juice

1

tablespoon honey

Dash red pepper sauce

1

medium mango, peeled, seed removed and diced

2

tablespoons finely chopped red onion

3

tablespoons teriyaki baste and glaze (from 12-oz bottle)

1

tablespoon grated gingerroot

1

lb salmon fillets

• 1 In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
• 2 In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
• 3 Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
• 4 Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.