Grilled Salmon With Mexico Meets Hawaii Salsa
By: Mark Peterman
Published: Sunday, June 13, 2010 - 8:08pm

Ingredients




1 whole Anaheim pepper, slice  half and seed
1 whole jalapeno pepper, slice  half and seed
1 whole red chili pepper, slice  half and seed
1 large clove garlic
2 large slices fresh pineapple wheel
3 tablespoons olive oil, divided
1 whole mango, diced
10 fresh red cherries, pitted, diced
8 fresh basil leaves, diced
1 lime, juiced
salt and pepper to taste
1 pound salmon fillet

Preparation

1 Lightly oil peppers, pineapple and garlic clove (with peel on) and grill both sides on a medium-high grill for approx. 3 minutes each side until lightly charred. 2 Remove from heat and cool. 3 Remove peels from peppers and discard. Remove paper from the garlic and discard. Smash garlic and set aside. 4 Dice peppers and pineapple and put into a bowl. 5 Add diced mango, cherries, basil and smashed garlic to the bowl and stir. Add half the lime juice and taste for seasoning. 6 Season with salt and pepper and lightly oil the salmon fillet. Place the salmon flesh side down to a hot grill and cook to desired doneness. 7 Add remaining lime juice to salmon fillet and top with with salsa and serve.