Salmon and Mango Salsa

Select the mangoes that are soft to the touch yet the skin is still green.  Skin and deseed the mangoes.  Skin the onion.  Remove the top, the core and the seeds of the red onion.  Dice the mangoes, onion, pepper, and tomatoes to a desired size.  We recommend chopping fine.  Combine in a bowl and let sit at room temperature for 2 hours.

Grill the salmon filet on the barbeque set at medium to low heat until done.  For best results place the salmon on a sheet of aluminum foil and do not turn it over.  This results in a golden brown and slightly crunchy layer.  When the filet is done, place on a platter with the foil side up.  Strip off the foil taking care to leave the crisp layer intact. (This can be a bit tricky.)

Serve the salsa at room temperature. 

Recommended side dish is steamed asparagus and curry couscous.