Grilled Salmon With Cherry, Pineapple, Mango Salsa

Photo: Melissa Peterman

Ingredients

1 mango, diced

1 cup fresh pineapple, diced

1 peach, peeled and diced

1 1/2 cups cherries, pitted, diced

1/2 cup Anaheim peppers, seeded, diced

1 small shallot, minced

1 clove garlic, minced

2 tablespoons fresh basil, chiffonade

1 teaspoon fresh mint, chiffonade

1 lime, zested and juiced (keep zest and juice)

2 small splashes olive oil

salt and pepper to taste

12 ounces salmon fillet

Preparation

Combine all the above ingredients except the olive oil and salmon into a mixing bowl. Stir gently. Add one splash of olive oil and taste for seasoning. Cover and refrigerate until ready to use.

Lightly oil and season a salmon fillet with a splash of olive oil and salt and pepper. Place flesh side down on a cleaned and oiled grill or pan. Cook for 2-4 minutes depending on the thickness. Flip and cook for another 2-4 minutes. Salmon will be cooked when the flesh is no longer opaque. I tend to like it pretty rare, but it's your salmon- cook it how you want it!

Top salmon with salsa and serve!