Polynesian-Honey Granola Square Bars

Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 10 to 15 minutes

Ingredients
Ripe mango, peeled and chopped	1 large
Red bell pepper, finely chopped	1/4 cup
Red onion, finely chopped	1/4 cup
Fresh cilantro, chopped	2 tablespoon
Fresh lime juice, divided	2 tablespoon
Borneo acacia raw active honey	1 tablespoon
Jalapeno pepper, seeded and minced	1 small
Borneo acacia raw active honey	1/3 cup
Mexican hot sauce	2 tablespoon
Salmon fillets	4 (4 to 6-oz.)

Directions

To prepare the salsa, combine the mango, bell pepper, red onion, cilantro, 1 tablespoon of lime juice, 1 tablespoon honey and jalapeno in a medium bowl.
Stir well and refrigerate until ready to use.
Whisk together the honey, hot sauce and remaining lime juice in a small bowl.
Rinse salmon and pat dry; brush liberally with honey mixture.
Place skin side up on a well oiled grill over medium coals; cook for 2 to 3 minutes until lightly charred.
Turn and cook for 8 to 10 minutes more, basting liberally with sauce during cooking.
Remove from grill and transfer to a serving platter.
Top with mango salsa.

Source: National Honey Board