Herb Grilled Salmon with Mango Salsa

Another Cooking Light recipe. This was very different from the flavors I usually put together, and it was very tasty. I would never think to marinate fish just with fresh herbs, but it worked. Nor would I ever think to add banana and mint to a salsa for fish. I loved it! It was pretty quick, too.

Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teaspoon hot pepper oil (such as Crisco Savory Seasonings)
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Mango Salsa
4 cups hot cooked rice
Mango Salsa:
1 cup cubed peeled ripe mango
1 cup sliced banana
1/4 cup chopped fresh mint
2 tablespoons fresh orange juice
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 (8-ounce) can unsweetened pineapple chunks, drained
1 serrano chile, seeded and finely chopped

INSTRUCTIONS
Salmon:
Combine first 4 ingredients in a large zip-top plastic bag. Seal; shake gently to coat. Marinate in refrigerator 20 minutes.

Remove salmon from bag. Sprinkle salmon with salt and pepper. Prepare grill or broiler. Place salmon on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until salmon is done. Serve with Mango Salsa and rice.

Salsa:
Combine all ingredients in a medium bowl. Stir well; cover and refrigerate. Yield: 2 2/3 cups (serving size 2/3 cup)

YIELD: 4 servings (serving size: 5 ounces salmon, 2/3 cup Mango Salsa, and 1 cup rice)

NUTRITIONAL INFO
calories: 601 carbohydrates: 70.2 g cholesterol: 115 mg fat: 16.4 g sodium: 383 mg protein: 41.2 g calcium: 47 mg iron: 3 mg fiber: 3 g (Mango Salsa: calories: 79 carbohydrates: 20.4 g cholesterol: 0 mg fat: 0.3 g sodium: 2 mg protein: 0.9 g calcium: 15 mg iron: 0.4 mg fiber: 2 g)