Recipe: Barbecued Salmon with Mango-Chile Sauce

Barbecued Salmon with Mango-Chile Sauce

4 salmon steaks, 1-inch thick (8 oz each)

BARBECUE DRY RUB
1/4 cup ground paprika
1/4 cup toasted coriander seed crushed
1/4 cup toasted cumin seed crushed
1/4 cup light brown sugar
Salt to taste
Freshly-ground black pepper to taste

MANGO-CHILE SAUCE
1 cup pureed mango
1/4 cup fresh lemon juice
2 tsp minced jalapeno pepper
1/4 cup chopped fresh cilantro

Make the Barbecue Dry Rub: Combine the ingredients in a small mixing bowl. (Makes 1 cup)

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 cross-hatched grill marks into each side by turning steaks ninety 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.

Make the Mango-Chile Sauce:
Combine all ingredients in a small bowl, and mix well.

Top finished steaks with Mango-Chile Sauce, and serve.

Makes 4 servings