Recipe: Barbecued Salmon with Mango-Chile Sauce

Barbecued Salmon with Mango-Chile SauceServes: 4

4 eight-ounce salmon steaks, 1 inch thick
1 cup Southern Barbecue Dry Rub
1 1/2 cups Mango-Chile Sauce

Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Top finished steaks with Mango-Chile Sauce, and serve.

Southern Barbecue Rub

8 tbsp salt
8 tbsp sugar
8 tbsp brown Sugar
8 tbsp ground cumin
8 tbsp chile powder
8 tbsp freshly cracked black pepper
4 tbsp cayenne pepper
16 tbsp paprika

Simply mix together. Use liberaly.

Mango-Chile Sauce
Yields: 1 1/2 cup

1 cup pur ed mango (about 2 mangoes)
1/4 cup freshly squeezed lime juice
2 teaspoons minced jalape o pepper
1/4 cup chopped fresh cilantro

Combine all ingredients in a small bowl, and mix well.