GRILLED SALMON WITH INDIAN FLAVORS AND FRESH MANGO CHUTNEY

prep time:: 15 min
total time:: 30 min

Makes 4 servings

f your fillets are less than one and one-half inches thick, decrease the grilling time by roughly thirty seconds per side. If using a gas grill, heat it for ten minutes and then grill the salmon over direct heat for four to five minutes per side. To test fillets for doneness, either peek into the salmon with the tip of a small knife as described below or remove the salmon from the grill and squeeze both sides of the fillet gently with your fingertips (raw salmon is squishy; medium-rare salmon is firm, but not hard).

ingredients

Marinade
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons table salt
1/4 teaspoon cayenne pepper
Chutney
1 mango cut into 1/2-inch dice
3 tablespoons lemon juice from 1 small lemon
1 tablespoon chopped fresh cilantro leaves
Grilled Salmon
vegetable oil for grill grate
4 salmon fillets (center-cut), each 6 to 7 ounces and 1 1/2 inches thick
Ground black pepper

directions

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INSTRUCTIONS
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1. For marinade: Mix vegetable oil, gingerroot, ground cumin, ground coriander, salt, and cayenne pepper together in shallow bowl; set aside.
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2. For chutney: Mix mango, lemon juice, and cilantro in small bowl; set aside.
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3. Ignite enough charcoal briquettes or hardwood charcoal to fill slightly less than two shoeboxes, and burn until completely covered with thin coating light gray ash, 20 to 30 minutes. Marinate salmon while coals are heating. Spread coals in single layer to make medium-hot fire (judge by holding outstretched hand 5 inches above coals for 4 seconds; if you cannot make it the full 4 seconds, fire is too hot). Position grill grate over fire and rub cooking area of grate with oil-dipped paper towel wad.
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4. Generously sprinkle each side of fillets with pepper. Place fillets in an oiled grill basket, if you like. Place fillets skin side down on grill grate; grill until skin shrinks and separates from flesh and turns black, 2 to 3 minutes. Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with point of paring knife, 3 to 4 minutes. Transfer to serving platter and serve with mango chutney.