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Sockeye Salmon with Fruit Salsa

Servings: 4 Total time: 50 min
1 bag (10 oz) frozen sliced peaches, thawed, cut into 1/4-inch pieces
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon honey
2 tablespoons finely chopped red bell pepper
1 small jalapeƱo chile, seeded, finely chopped
1/8 teaspoon salt
1 pound wild sockeye salmon fillet, skin removed
1/4 cup lime juice
2 tablespoons olive oil
Freshly ground black pepper , to taste
  1. In medium bowl, mix Salsa ingredients. Cover; set aside.
  2. Meanwhile, place salmon in ungreased glass baking dish. In small bowl, mix lime juice and oil; pour over salmon. Cover; refrigerate 15 minutes.
  3. Heat gas or charcoal grill. Carefully brush additional oil on grill rack. Remove salmon from marinade, reserving marinade. Place salmon on grill over medium heat. Cover grill; cook 5 minutes. Turn salmon; brush with reserved marinade, and sprinkle with salt and pepper. Cook 3 to 5 minutes longer or until salmon flakes easily with fork. Discard any remaining marinade. Serve salmon topped with salsa.
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