Grilled Salmon With Fruit Salsa

I am a charter subscriber to a cooking magazine called Cuisine. The first issue hit my mailbox in January of 1997 and have continued ever since. I adore this magazine. It has wonderful recipes that are developed around seasonal ingredients and shows the home cook cooking techniques necessary to be successful.  The May/June 1997 issue had a recipe for Grilled Salmon with Fruit Salsa that has become a staple in my household. I have also been served this exact recipe in restaurants.

Grilled Salmon

(Serves 4)

Work Time: 30 minutes

Cook Time: 10 minutes

CUT & SKIN INTO FOUR 5OZ. PORTIONS:

1 fillet of salmon

DIP IN:

1 cup maple syrup

2 T. cracked peppercorns

GRILLING STEPS:

When the grill is very hot, put the salmon on at a 45 degree angle.  Then rotate it 90 degrees after it is cooked 1/4 way through for great grill marks. Halfway through cooking, flip the fish, keeping a 45 degree angle to the grill.  You'll rotate it again for the last bit of cooking to finish grill marks. Doneness can be checked with a thermometer. 130 degrees is optimal.

Grilled Salmon - Note Mike's Beautiful Grill Marks

Fruit Salsa

(Makes 2 Cups)

MIX TOGETHER:

1/2 cup cantaloupe, diced

1/2 cup fresh pineapple, diced (I have used canned with great results)

1/4 cup red bell pepper, diced

1/4 cup yellow bell pepper, diced

1/4 cup red onion, diced

1 1/2 T. lime juice

1 T. light brown sugar, packed

1 T. fresh mint leaves, minced

1 T. jalapeno pepper, minced

1/2 t. kosher salt

1/4 t. lime zest, minced

Salsa

All the peppers should have their ribs and seeds removed.

Refrigerate until the salmon comes off the grill.  Garnish the salmon with the salsa

I usually only make two pieces of salmon unless we are having company, but I always make the entire batch of salsa and we tend to eat it all.  Life is good - enjoy!