Grilled Salmon with a Tropical Salsa

Salsa:
2/3 cup diced mango
2/3 cup diced fresh pineapple
2/3 cup diced cucumber
1/2 cup diced red pepper
3 tablespoons finely chopped green onions
1 teaspoon seeded and finely chopped jalapeno pepper
1/4 cup chopped fresh cilantro
2 teaspoons extra virgin olive oil
2 tablespoons fresh lime juice
salt

4 salmon fillets of 4-6 ozs.
Extra virgin olive oil
Salt and freshly ground pepper

To make salsa:
In a medium bowl, gently toss together mango, pineapple, cucumber, red
pepper, green onion, jalapeno pepper, lime juice and 2 teaspoons/10 mL
olive oil. Season to taste with salt. Set aside or refrigerate, covered,
if making ahead of time.
Preheat grill or broiler. Brush salmon lightly with olive oil and grill
skin side up for 4 to 5 minutes. Turn salmon over and continue to grill
another 4 to 5 minutes, depending on desired doneness.
Serve immediately with salsa on the side.
Makes 4 servings.

Calories: 283, Protein: 2 g, Fat: 12 g, Saturated Fat: 2 g, Cholesterol:
77 mg, Carbohydrate: 13 g, Dietary Fib 2 g, Sodium: 125 mg.

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