• 1 teaspoon

  grated lime peel

  see savings

  
• 2 tablespoons

  lime juice

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• 1 tablespoon

  honey

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•  Dash

  red pepper sauce

  see savings

  
• 1 medium

  mango, peeled, seed removed and diced

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• 2 tablespoons

  finely chopped red onion

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• 3 tablespoons

  teriyaki baste and glaze (from 12-ounce bottle)

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• 1 tablespoon

  grated gingerroot

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• 1 lb

  salmon fillets

  see savings

  

1.

In small glass or plastic bowl, mix lime peel, lime juice, honey and pepper sauce. Add mango and onion; toss. Cover; refrigerate 1 hour.

2.

In shallow glass or plastic dish, mix teriyaki glaze and gingerroot. Add salmon, turning skin side up. Let stand 15 minutes.

3.

Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack.

4.

Place salmon, skin side up, on grill over medium heat. Cover grill; cook 2 minutes. Turn salmon. Cover grill; cook 5 to 10 minutes longer or until salmon flakes easily with fork. Serve with salsa.

Nutrition information