Grilled Salmon with Chili Mango Salsa by Executive Chef Don Walker, Five Fishermen
Serves 4

Ingredients:
2 each ripe mangos-peeled, pitted and diced
½ cup chopped fresh cilantro
½ cup diced red onion
1 tbsp chili pepper-minced (jalapeno or red chili)
2 tsp lime zest
1 each garlic clove minced
2 tbsp fresh lime juice
½ tsp sugar
4 tbsp olive oil
salt and pepper to taste
4 each 6 oz salmon filets

To Create:
1. Pre-heat grill to medium high
2. Combine the mango, cilantro, red onion, chili peppers, lime zest, galic clove, fresh lime juice and sugar in a large bowl and add 3 tbsp of the olive oil and season with salt and pepper to taste, to create the salsa
3. Brush the salmon filets with the remaining olive oil and season with salt and pepper
4. Carefully place the salmon on grill for 3-4 minutes per side or cook until salmon is opaque in the middle – be careful not to over cook
5. Serve grilled salmon with salsa

Side dish - Summertime White Bean Salad
Serves 4

Ingredients:
2 each cans of white beans-rinsed
½ cup diced red pepper
½ cup sliced green onion
2 each garlic cloves-minced
2 tbsps flat leaf parsley-chopped
1 each lemon-juice and zest of
1 tbsp rice wine vinegar
3 tbsp extra virgin olive oil
sale and pepper too taste

To Create:
1. Combine all ingredients in a bowl, cover and place in refrigerator for an hour (or overnight) to develop the flavors.
2. Remove from refrigerator prior to serving and allow salad to come to room temperature
3. Serve with any grilled summer time seafood!