Mexican : Salmon with Pineapple Salsa

• 1 ripe mango, peeled and cut into 1/2-inch cubes
  
• 1 cup finely chopped sweet onion
  
• 1 cup fresh pineapple cut into 1/2-inch cubes
  
• 1/4 cup chopped fresh cilantro
  
• 3 ounces fresh green chiles, minced
  
• 3 dashes Original TABASCO® brand Pepper Sauce
  

• 1 (2-pound) center-cut salmon fillet with skin
  
• 2 tablespoons olive or vegetable oil
  
• 2 tablespoons fresh lemon juice
  
• Salt and freshly ground pepper to taste
  

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"