YIELD: Makes 4 to 6 servings
peeled and chopped
red bell pepper,
fresh lime juice,
seeded and minced
Mexican hot sauce
4 (4 to 6-oz.)-
To prepare the salsa, combine the mango, bell pepper, red onion, cilantro, 1 T of lime juice, 1 T honey and jalapeno in a medium bowl. Stir well and refrigerate until ready to use.
Whisk together the honey, hot sauce and remaining lime juice in a small bowl.
Rinse salmon and pat dry; brush liberally with honey mixture. Place skin side up on a well oiled grill over medium coals; cook for 2 to 3 minutes until lightly charred. Turn and cook for 8 to 10 minutes more, basting liberally with sauce during cooking.
Remove from grill and transfer to a serving platter. Top with mango salsa.