Grilled chili lime salmon with mango salsa

Mix honey with smoked paprika, garlic and herb seasoning, ancho chili powder and onion powder; add salt and plenty of black pepper.

Add the zest and juice of a lime and olive oil (not extra virgin). Taste.

Put about half the marinade on a plate and coat the salmon on the top and sides, not the skin, since honey burns on a hot grill. Keep the rest for basting and serving.

Let the salmon sit about 10 minutes while the grill preheats to about 400 degrees, medium to medium-high.

For the salsa, chop red bell pepper and a little red onion. Seed one small jalapeno and mince very finely.

Cut strips from the mango, peel with a paring knife or a spoon and cut into a small dice. The mango should be ripe but not mushy.

Combine with cilantro, lime juice, a pinch of salt, a little olive oil and about a tablespoon of the leftover marinade.

Oil the skin side lightly so it does not stick. Grill skin side down, undisturbed, about five to six minutes depending on thickness.

Brush or drizzle the top with marinade from the plate, flip carefully and cook about three minutes more, until the salmon reads about 140 degrees.

Spoon the remaining marinade over the warm salmon and serve with the mango salsa.