YIELD Makes 4 servings
INGREDIENTS
1‑1/4 pounds salmon fillet, about 1 inch thick 1/2 teaspoon paprika 1/8 teaspoon ground red pepper 4 sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray 2 medium mangoes, peeled, seeded and cut into 3/4-inch pieces 1/2 medium red bell pepper, chopped 1 jalapeño pepper,* seeded and finely chopped 2 tablespoons chopped fresh parsley 1 tablespoon frozen orange-pineapple juice concentrate or orange juice concentrate, thawed *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Prepare grill for direct cooking.
- Rinse salmon under cold running water; pat dry with paper towels. Cut salmon into 4 serving-size pieces. Place one piece salmon, skin side down, on each sheet of foil. Combine paprika and red pepper in small bowl. Rub on tops of salmon pieces.
- Toss together mangoes, bell pepper, jalapeño pepper, parsley and juice concentrate. Spoon onto salmon pieces.
- Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet.
- Slide packets off baking sheet onto grill grid. Grill, covered, over medium-high coals 9 to 11 minutes or until fish flakes when tested with fork. Carefully open one end of each packet to allow steam to escape. Open packets and transfer to serving plates.