For salsa, combine mango, onion, pineapple, cilantro, chiles, and TABASCO® Sauce in a bowl; mix gently. Chill, covered, in refrigerator for up to 3 days.
For salmon, rinse with cold water and pat dry. Rub both sides of fillet with olive oil and lemon juice and arrange in a dish. Cover and marinate in refrigerator for 20 to 30 minutes.
Preheat grill. Place fillet skin side up on grill rack. Grill over hot coals for 5 to 7 minutes per side or until salmon flakes easily, turning once. Remove to a serving platter. Season with salt and pepper. Garnish with sprigs of cilantro. Serve with pineapple salsa.
Makes 4 servings.
Adapted from "Art Fare: A Commemorative Celebration of Art & Food"