2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1, 1 pound fresh skinless salmon fillet, 1 inch thick
1/4 teaspoon ground cumin
To make the salsa:
Use a medium bowl to combine pineapple, sweet pepper, onion,
2 tablespoons of the lime juice, the cilantro, honey, and
jalapeno pepper. Cover and refrigerate up to 2 hours.
Coat grill with cooking spray. Preheat for 5 minutes. Rinse fillets. Pat dry with paper towels. Cut into 4 serving pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin. Place on the grill, tucking under any thin edges. Cook for 4 to 6 minutes, until flakes easily.
Serve the fish with salsa. Makes 4 servings.