1 1/2 lb salmon filet
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground pepper
1 ripe mango or papaya, seeded, peeled and chopped
1 cup tart cherries, pitted and halved
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper
Stir together brown sugar, orange peel and pepper.
Place fish in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate for 2 - 8 hours. Remove fish from pan, draining off any juices.
Place salmon on a gas grill over medium heat or on a charcoal grill 4 - 6 inches from medium hot coals.
Grill for 20 - 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.