b'Hot Chili Grilled Alaskan Sockeye with Fresh Summer Mango SalsaWADE WIESTLINGServes 4Sockeye salmon, also known as red salmon for their brilliant red flesh color, average about 5 to 8 pounds. The sockeyes deep red meat has only moderate oil content and is firmer-textured and breaks into smaller flakes, making it a natural star for summer grilling, smoking and salad recipes. Sockeye run from late spring through late summer, with June, July and early August being the best time of year to enjoy these beautiful wild salmonfresh!This is an easy, quick recipe that takes advantage of the sockeyes lower oil content and highlights the salmons robust flavor without overpowering it. Happy grilling!4 8-ounce fresh wild Alaskan sockeye fillets, skin onFOR THE SALMON RUB:2 tablespoons Asian hot chili oil (Available at many upscale grocers and Asian specialty markets.)2 tablespoons fresh-squeezed lime juice2 tablespoons mint, finely chopped1 tablespoon fresh ginger, grated1 teaspoon fresh garlic, mincedPinch crushed red pepper flakesSalt and fresh-ground pepper to tasteFOR THE SUMMER MANGO SALSA:1 tomato, seeded and diced1 mango, peeled and dicedW cup green onion, chopped1 tablespoon mint, chopped1 tablespoon Thai basil, chopped1 tablespoon reserved salmon rub mixture (See recipe.)Salt and fresh-ground pepper to tasteTO PREPARE THE SALMON RUB:Mix together all of the salmon rub ingredients in a small bowl. Reserve 1 tablespoon of this mixture to season the salsa.TO PREPARE THE SOCKEYE FILLETS:Preheat the barbecue grill to medium-high; oil the grill.193'