This tangy main course is filled with the fresh tastes of summer and is a favourite of kids, grandparents and everyone in between.

Grilled Citrus Salmon with Mango Salsa

Prep Time: 25 minutes Bake Time: 15 minutes Makes: 6 servings

For the Salmon: 1/3 cup Sun-Rype Pure Orange Juice 75 ml 1/3 cup fresh lemon juice 75 ml 1/3 cup fresh lime juice 75 ml 2 Tbsp. orange marmalade 30 ml 1/2 cup chopped white onion 125 ml 2 Tbsp. chopped fresh ginger root 30 ml 1/2 cup fresh cilantro 125 ml salt and freshly ground black pepper 6 6-ounce center-cut pieces wild salmon fillets with skin For the Mango Salsa: 1 1/2 cups diced fresh ripe mango 375 ml 1 tsp. finely minced garlic 5 ml 1 tsp. finely minced fresh ginger root 5 ml 2 Tbsp. minced white onion 30 ml 3 Tbsp. fresh basil, chopped 45 ml 3 Tbsp. fresh cilantro, chopped 45 ml 1 jalapeno chili, seeded and very finely minced 1 3 Tbsp. fresh lime juice 45 ml 1/4 cup Sun-Rype Pure Orange Juice or Sun-Rype Mango Tangerine 100% Juice Blend 60 ml 1 Tbsp. olive oil 15 ml salt and freshly ground black pepper

For the Salmon: In the bowl of a food processor combine the citrus juices, marmalade, onion and ginger. Purée until fairly smooth, add the cilantro leaves and salt and freshly ground black pepper to taste, pulse to combine. Reserve 1/4 cup (60 ml) for basting the fish while grilling. Pour the remaining marinade into a shallow baking dish just large enough to hold salmon in one layer. Place the salmon skin side up in the baking dish. Marinate salmon, covered and chilled, for 1 to 2 hours. For the Mango Salsa: Meanwhile, prepare the salsa: In a medium sized bowl, combine the diced mango, garlic, ginger, onion, basil and cilantro. Stir well to combine. Add the chili, lime juice, Sun-Rype Pure Orange Juice or Sun-Rype Mango Tangerine 100% Juice Blend and olive oil, season to taste with salt and freshly ground black pepper. Set aside, covered, while the fish marinates and cooks. Preheat gas grill to medium. Remove salmon from marinade and discard the marinade. Season salmon with salt and freshly ground black pepper and grill, skin side down, on an oiled rack for 5-7 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more, basting with the reserved marinade. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.) Carefully transfer salmon with a metal spatula to a large serving platter, and serve with the mango salsa.