Ingredients

The following ingredients have 5 Servings
  • 1 salmon fillet, about 2 lb. (1 kg)
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 Tbs. Chile Lime Rub
  • 1 mango, pitted, peeled and cut into 1/2-inch (12-cm) dice
  • 1/2 red onion, finely diced
  • 1/2 cup (3 oz./90 g) cherry tomatoes, halved or quartered
  • 1/4 cup (1/3 oz./10 g) chopped fresh cilantro
  • Juice of 1 lime

Instruction

  • Prepare a grill for indirect grilling over medium heat. Place an outdoor roaster over indirect heat.
  • Brush the salmon with the olive oil. Season with salt and pepper and sprinkle with the chile lime rub. Place the salmon, skin side down, on the roaster, cover the grill, and cook until the fish is opaque and cooked through, 15 to 20 minutes.
  • Meanwhile, in a bowl, stir together the mango, onion, cherry tomatoes, cilantro and lime juice. Season to taste with salt and pepper.
  • Transfer the salmon to a platter and top with some of the mango salsa. Serve the salmon with the remaining salsa alongside. Serves 4 to 6.
  • Williams Sonoma Test Kitchen