Grilled Salmon with Cucumber Mango Salsa

Ingredients

• 4 salmon portions, skin on
• Zest from 1 lime
• Juice from 1/2 lime
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• 1/4 teaspoon ground Aleppo pepper or chili powder
• 1 cucumber
• 1 mango
• 1/2 cup packed cilantro
• 1/4 cup minced red onion
• Juice from half a lime
• 1 large garlic clove, minced
• 1/2 jalapeño pepper, seeded and minced
• 1/2 teaspoon kosher salt

Directions

1. Start with clean grill grates. Set a clean platter or plate near the grill, along with tongs and a grilling spatula. Arrange the grill for 2-zone cooking, with 1 side hotter than the other. For gas, set the burners on 1 side to medium-high heat and the other to medium. For charcoal, mound the briquettes higher on 1 side than the other, while still leaving about 3 inches of space between the briquettes and the grill grates.
2. In a small bowl, stir together the lime zest, the juice from 1/2 of the lime, salt, olive oil, and chili pepper. Lightly oil the skin side of the salmon, then coat the flesh side with the lime mixture, making sure the zest is spread evenly. Tuck the salmon into the fridge while you make the salsa.
3. Peel the cucumber and cut it in 1/2 lengthwise, so you have 2 long half-moon pieces. Run a spoon from 1 end of each cucumber piece to the other to scrape out the seeds. Set the cucumber halves cut side down, slice them into slender strips about pencil-width, then cut across those strips into small dice. Peel the mango, slice the halves away from the center seed, cut them into thin strips, and then cut across into small dice. Put the cucumber and mango in a medium bowl, then add the cilantro, red onion, juice from the remaining 1/2 lime, minced garlic clove, jalapeño pepper, and salt. Toss everything together.
4. With grilling tongs, grab a wad of folded paper towels, dip it in vegetable oil, and rub the oil over the grates on both the hotter and cooler sides. Place the salmon on the hot side with the flesh facing down and the skin facing up. Close the lid and cook for 1-3 minutes, depending on the thickness of your fillets. Open the grill, then use the tongs to steady the salmon while you ease the spatula underneath and move it to the cooler side, skin-side down. Grill for 2 to 5 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily and looks slightly opaque in the center.
5. Move the salmon onto the clean platter, give the salsa a quick stir, and spoon some over each portion.