4 salmon fillets
1 cup Cindy's Kitchen brand Mango, Coconut & Pepper Dressing.
plus 2 Tablespoons
Canola or other neutral tasting oil
Garnish: chili pepper (serrano pepper, jalapeno, habanero...)
De-bone salmon, if necessary. Marinate salmon in an airtight container in 1 cup of dressing for a minimum of 30 minutes up to overnight. Remove from marinade and pat dry with paper towels. Brush with canola oil. Lighly season with salt. Grill over medium hot coals until just opaque in center, about 5 minutes per side. Brush with reserved 2 Tablespoons dressing. Top with chili pepper, if desired. Serve with rice and cucumber salad.