Salmon Fillets - about one inch thick

1 bunch of fresh cilantro - chopped about 1/4 cup

1 bunch of fresh mint - chopped about 1/4 cup

Sea Salt and Course pepper to coat

Chili oil

Olive oil spritzer

Mango Salsa (see recipe or buy some from the store)

Brush the fillets with olive oil - then place them in a bag with the cilantro, mint, and 1 teaspoon of chili oil.  Let them sit in the refrigerator for 30 minutes

Place the salmon on a HOT grill -- and grill for five minutes a side. If you have the skin on then leave it on and grill for no more than 13 minutes

Once the salmon is done, place the mango salsa on and serve immediately.

Goes well with asparagus and lemon sauce