4 salmon fillets, skin on (about 6 ounces each)
1/4 cup mild curry paste
2 tablespoons canola or corn oil
4 cups salad greens
1/4 cup Major Grey, sweet mango, or hot mango chutney
Green onion, thinly sliced

Preparation Instructions:

Place salmon in a single layer, skin side down on a large plate.

Rub top surface of each piece with 1 tablespoon curry paste. Cover and refrigerate for 30 minutes.

Brush both sides of salmon with vegetable oil. Grill over medium heat, about 8 minutes, flipping pieces half way during cooking time. Salmon is done when just starting to flake and is no longer translucent in the middle.

For each serving, place 1 cup salad greens on plate and top with salmon. Spoon 1 tablespoon mango chutney on salmon; sprinkle with green onions. Makes 4 servings.