- 1 1/2 pounds fresh or frozen salmon filet with skin
- 3 tablespoons brown sugar
- 1 tablespoon grated orange peel
- 1/2 teaspoon coarsely ground black pepper
- 1 ripe mango or papaya, seeded, peeled and chopped
- 1 cup frozen tart cherries, thawed, drained and halved
- 2 tablespoons chopped fresh mint, basil or cilantro
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon crushed red pepper
- Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
- Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes or until fish flakes easily. Do not turn fish.
- Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.