Ingredients
1
teaspoon grated lime peel
2
tablespoons lime juice
1
tablespoon honey
Dash red pepper sauce
1
medium mango, peeled, seed removed and diced
2
tablespoons finely chopped red onion
3
tablespoons teriyaki baste and glaze (from 12-oz bottle)
1
tablespoon grated gingerroot
1
lb salmon fillets
Preparation
In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.
In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.
Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.
Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.
