Grilled Salmon with Mango Salsa

Ingredients

• 1 tablespoon cilantro leaves fresh chopped
• 4 servings kosher salt 
• 2 tablespoons juice of lemon 
• 1 teaspoon lemon zest grated
• 1 cup firm-ripe mango chopped
• 1.5 teaspoons olive oil 
• 4 servings bell pepper 
• 1 fillet salmon dry rinsed
• 1 teaspoon serrano chile fresh minced (see notes)

Equipment

• bowl
• grill
• aluminum foil
• spatula

Directions

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.
2. Sprinkle generously with salt and pepper.
3. In a bowl, mix mango, lemon juice, and cilantro.
4. Add chile, salt, and pepper to taste.
5. 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.
6. 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.
7. Wine pairing: An off-dry Riesling or Gewrztraminer with good acidity cools the chile fire in the salsa and complements the rich fish and tropical fruit.