1. Heat a charcoal grill until the coals are white-hot, about 30 to 40 minutes. Coat the salmon steaks with barbecue dry rub.
2. Grill steaks over a medium-hot fire, 4 to 6 minutes per side; sear crosshatched grill marks into each side by turning steaks 90 degrees halfway through cooking time. Check for doneness by making a small cut in center of each steak; fish should be opaque-pink in center. Top finished steaks with Mango-Chile Sauce, and serve.
Combine the ingredients in a small mixing bowl. Generously coat fish fillets, chicken, or meat with the dry rub before cooking.
Yields: 1 cup
Combine all ingredients in a small bowl, and mix well.
Yields: 1 1/2 cup
From: Culinaria Online
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