Salmon with Fruit Salsa

1/2 cup nonalcoholic margarita mix
3 Tbsp. lime juice
1 clove minced garlic
1 (2-lb.) salmon fillet, cut into 6 pieces

Pour margarita mix, lime juice and garlic over salmon in glass dish. Cover and refrigerate for 1 hour.

2 cups fresh pineapple, chopped (or mango)
1 cup chopped strawberries
1 small jalapeno chili, minced, if desired
1/4 cup finely chopped red onion
2 Tbsp. chopped fresh cilantro
2 Tbsp. lime juice

While salmon is marinating, combine pineapple, strawberries, jalapeno (if using), red onion, cilantro and lime juice and refrigerate. Keep salsa separate from salmon until salmon is fully cooked.

When ready to eat, heat coals.

Grill salmon, skin side down, 4-6-inches from medium coals for 10-20 minutes, until salmon flakes easily with a fork. Discard marinade. Serve grilled salmon with fruit salsa.

Servings: 6