Caramelized Salmon with Cherry Salsa

1 1/2 pounds fresh or frozen salmon with skin
3 tablespoons brown sugar
1 tablespoon grated orange peel
1/2 teaspoon coarsely ground black pepper

Cherry Salsa
1 ripe mango or papaya, seeded, peeled and chopped
1 cup frozen tart cherries, thawed, drained, and halved (or 1/2 cup dried tart cherries)
2 tablespoons chopped fresh mint, basil or cilantro
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.

Remove fish from pan, draining off any juices. Place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 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.

Makes 4 servings
Source: Cherry Marketing Institute