3 mangoes
1 small onion (red or yellow)
fresh cilantro
1/2 (20 oz.) can chunk style pineapple (with juice)
3 tbsp. olive oil
juice from 1 whole lemon
1/4 tsp. crushed red pepper
salt and pepper, to taste

Chop up mangoes, onion and cilantro and 1/2 of the can of pineapple (drained) in small pieces. Add 3 tablespoons of olive oil. Add 1/4 cup of pineapple juice from the can, juice from the lemon and 1/4 teaspoon of the red pepper. Season with salt and pepper, to taste.

Voila! You have the worlds best salmon topper. Also can be used with other fish and anything you desire. Enjoy.

Submitted by: Steve Wells