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The start of grilling season

Even though the warm weather has just hit us, grilling season at my house started about a month ago.  From now until September the kitchen is just a holder of ingredients and dinning ware.  The grill is where its at!   Variety is key in keeping my grill happy.  Cape Herb spices have defiantly helped me so far this season; because this salmon was so tasty; I thought I would share the recipe.

Grilled Sweet and Smoky Salmon

4 small salmon fillets
4 tablespoons of Holey Smoke Rub from Cape Herb
Olive Oilholeysmoke

Mango Salsa

1 mango- small dice
16 Cherry tomatoes quarters
1 bunch of green onions finely chopped
Mint leaves
Fleur De Sel With Smoked Jalapeños from Cape Herb
Juice of 1 lime

Pre Heat Grill.  Mix the oil and holey smoke together to form a paste and massage it into the salmon until they are coated.  Place on medium-high heat for 4 to 5 minutes on both sides.

Mango Salsa: Mix all ingredients together and serve with salmon.

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