Instructions: Make the Barbecue Dry Rub: Combine the ingredients in a small mixing bowl. (Makes 1 cup)

Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.

Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear cross-hatched grill marks into each side by turning steaks ninety degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center.

Make the Mango-Chile Sauce: Combine all ingredients in a small bowl, and mix well.

Top finished steaks with Mango-Chile Sauce, and serve.

Makes 4 servings.

Cuisine: "Mexican"

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