Preheat the griller to moderate and cover the rack with foil.
To make the salsa, cut the mango in half, remove the flesh, dice finely and put into a bowl. Cut the pawpaw in half, scoop out and discard the seeds, finely dice the flesh and add to the mango.
Peel the ginger and grate it into the bowl. Chop the mint and add to the bowl.
Remove a few shreds of rind from the lime for a garnish, then grate the rest and add to the salsa. Squeeze the juice and add half to the bowl, reserving the rest.
Season the salsa with salt and plenty of pepper and mix well.
Put the salmon, skin side down, onto the foil on the rack. Brush with the oil, season with salt and pepper and sprinkle with the remaining lime juice. Grill for 6–8 minutes without turning. The fish is done when the flesh flakes easily.
Serve the grilled salmon garnished with the lime zest and accompanied by the salsa.
Serve with a plain green salad and perhaps some new potatoes.
NUTRIENTS PER SERVING:
good source of vitamins A, C and E.
If you grill the salmon skin side down on a piece of ungreased foil it does not need turning, and is easy to lift away from the skin to serve.