SALMON w/PINEAPPLE, MANGO & STRAWB SALSA

By BobD

Ingredients

• Pineapple, Mango, and Strawberry Salsa:
• 4 SERVINGS
• Four 6-ounce pieces of wild salmon fillet, skin on
• 4 teaspoons olive oil
• 2 teaspoons Emeril's Original Essence or Creole Seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup diced pineapple (small dice)
• 3/4 cup diced mango (small dice)
• 1/2 cup diced strawberries (small dice)
• 1/4 cup diced ren onion (small dice)
• 1 jalapeño, stemmed, seeded, and finely chopped
• 2 tablespoons chopped fresh mint
• 2 tablespoons freshly squeezed orange juice
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon salt

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

Preheat a grill to medium.

Brush both sides of the salmon with the olive oil, and season with the Original Essence, salt, and pepper.

Place the fish on the grill, skin side down, and cook for about 3 minutes.

Then rotate the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over, and cook for 2 minutes, or until cooked to the desired degree of doneness.

Transfer the fish to a platter or individual plates, spoon the fruit salsa over it, and serve immediately.

Pineapple, Mango, and Strawberry Salsa:

Combine all of the ingredients in a medium nonreactive bowl, and stir to blend.

Cover the bowl with plastic wrap, and set it aside until the flavors have married, usually 20 to 30 minutes.

About 2 cups.