Active Time: 35 minutes
Total Time: 35 minutes
1 lime, cut in half
1 ripe mango, peeled, pitted and cut into 1/4-inch pieces (about 1-1/2 cups)
1 small jalapeño chile pepper, seeded and finely chopped (about 2 teaspoons)
1/2 small red onion, finely chopped (about 1/3 cup)
2 tablespoons chopped fresh cilantro leaves
2 teaspoons plus 1 tablespoon Schnucks extra virgin olive oil, divided
1/4 teaspoon salt, plus additional to taste (optional)
1/4 teaspoon ground black pepper, plus additional to taste (optional)
1 large garlic clove, minced
1-1/2 pounds fresh salmon fillet, cut into 4 equal pieces
1. From half of lime, squeeze 1 tablespoon juice into medium bowl. Stir in mango, jalapeño, red onion, cilantro, 2 teaspoons oil and salt and black pepper to taste, if desired; set aside. Makes about 1-1/2 cups.
2. Prepare outdoor grill for direct grilling over medium heat, or just before cooking, preheat grill pan 2 minutes over medium-high heat. Squeeze remaining juice from lime into pie plate or shallow dish; stir in garlic and remaining 1 tablespoon oil. Add salmon and turn to coat. Sprinkle salmon with remaining 1/4 teaspoon each salt and black pepper. Place salmon on hot grill rack, skin side up, and cook 7 to 9 minutes or until internal temperature reaches 145°F and center is still slightly pink, turning once halfway through cooking. If desired, remove skin from salmon.
3. To serve, place 1 piece of salmon on each of 4 dinner plates; top salmon with mango relish.
Each serving: about 262 calories, 11 g total fat
(2 g saturated), 75 mg cholesterol, 232 mg sodium,
11 g carbohydrate, 2 g fiber, 29 g protein