July 15, 2019 | Stephanie Ouellette Hands on time 25 min. Total time 40 min. Photo: John Autry 1 large cedar plank 1 cup finely diced peeled ripe mango ½ cup diced peeled kiwi fruit 2 tablespoons chopped fresh cilantro 1 teaspoon extra-virgin olive oil 1 teaspoon fresh lime juice 1 serrano chile, finely chopped ½ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 4 (6 ounce) sustainable skinless salmon fillets (such as wild Alaskan) Soak plank in water for 5 minutes Preheat grill to medium high heat. Combine mango and next 5 ingredients (through chile). Add ¼ teaspoon salt and ¼ teaspoon pepper, set aside. Sprinkle salmon with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. Place plank on grill rack; grill 3 minutes until lightly charred. Turn plank over; place fish on charred side. Cover, grill 8 minutes or until desired degree of doneness. Place each fillet on a plate; top each with ⅓ cup mango salsa. Serves 4 CALORIES 267; FAT 7.5g; PROTEIN 34.7g; CARB 14.8g; FIBER 2.2g; CHOL 88 mg; SODIUM 356 mg. Adapted from Cooking Light Magazine