Grilled Salmon with Pineapple Marinade and Mango Salsa

Serves 4. Combine the marinade ingredients. Coat the salmon with the marinade and let sit for 30 minutes. Grill the salmon until done to your liking, quite pink in the middle, California-style, or more well done if you prefer. Note: Attention must be paid to the cooking of this tender, sweet fish. The coals should be burned rather low before placing the salmon on the grill. If the fire sizzles too hot, spray a mist of water on the coals. To test for doneness, "push" on the fish at its middle. The fish is cooked when it gently flakes away from your finger. Mango Salsa Makes 2 cups 1/4 cup mango syrup 2 ripe mangoes, peeled and diced 1/4 cup minced red onion 1 or 2 jalapeno peppers, finely chopped 1/4 cup chopped cilantro 1 teaspoon grated lime zest (1 lime) 1 teaspoon grated ginger root 2 tablespoons lime juice (juice of 1 lime) 1/2 teaspoon salt Toss all of the ingredients together in a nonreactive bowl and serve.