Ingredients
6ozsalmon portions,skin on
1zest from lime
½juice from lime
1tspkosher salt
2tspolive oil
¼tspground aleppo pepper,or chili powder
1cucumber,(5 to 6 inch)
1mango
½cuppacked cilantro
¼cupred onion,minced
juice from half a lime
1large garlic clove,minced
½jalapeno pepper,seeded and minced
½tspkosher salt
Preparation
Set up a two-zone grilling method, with one side of the grill hotter than the other.
In a small bowl, combine lime zest and juice from half of the lime, salt, olive oil, and chili pepper. Brush some oil on the skin side of the salmon. Then brush the lime mixture on the flesh side of the salmon.
Peel the cucumber, then slice it in half lengthwise. Use a spoon and drag it from one end of the cucumber to the other to remove the seeds.
Place the cucumber flat side down, and cut into thin strips about the width of a pencil, then cross-cut them into small dice.
For the mango, peel and slice the halves off from the center seed, cut into thin strips, then cross-cut into small dice.
Add the cucumber and mango to a medium bowl, then add the cilantro, red onion, juice from the remaining half lime, minced garlic clove, jalapeño pepper, and salt. Toss to combine.
Use grilling tongs, dip a wad of folded paper towels in vegetable oil. Rub it on the grill grates, both the hot and cooler sides.
Place the salmon on the hot side of the grill flesh side down, and skin side to the sky. Close the lid and cook the salmon for 1 to 3 minutes, depending on how thick your fillets are.
Lift the lid, and, using tongs and spatula, carefully slide the spatula under the salmon while holding it with the tongs and place the salmon skin-side down on the cooler side of the grill.
Grill for 2 to 5 minutes, depending on how thick your fillets are.
Transfer the salmon to the clean platter, give the pico a quick stir, and spoon some over each portion.
