Chili-Rubbed Salmon with Mango-Peach Salsa

Ingredients

• 1 large peach(es), ripe, diced
• 3/4 cup(s) mango(es), ripe, diced
• 1/4 cup(s) (minced) uncooked red onion(s)
• 2 Tbsp cilantro, fresh, minced
• 1 small jalape¤o pepper(s), seeded, minced (don?t touch seeds with bare hands)
• 2 tsp fresh lime juice
• 1/2 tsp honey
• 1/2 tsp olive oil, extra virgin
• 1 pinch kosher salt
• 1 tsp chili powder, ancho variety
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt
• 1 pound(s) uncooked skinless salmon fillet(s), boneless, cut into 4 fillets
• 2 spray(s) cooking spray

Instructions

1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeno, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
2. In a small bowl, combine chili powder, cumin, oregano and 3/4 teaspoon salt; rub over both sides of salmon.
3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top. Yields 1 salmon fillet and about 1/3 cup salsa per serving.