Sweet, tangy mango shines in this take on a South American chimichurri. It's also delicious with boneless chicken breasts or shrimp for lunch or dinner.
Stir together mango, cilantro, red-pepper flakes, oil, and lime juice; season with salt and pepper.
Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season salmon with salt and pepper and lightly brush with oil. Grill, skin side up, until salmon begins to turn opaque, 4 to 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Transfer to a platter, spoon chimichurri over top, and serve.
If you're intimidated by grilling fish, try salmon: Its firm flesh holds up well.