Salmon with Mango and Peach Salsa

Cooking spray

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Salsa:

1 cup chopped peeled peaches or 1 (8-ounce) can peaches packed in water, drained and chopped

1 medium mango, chopped

1/4 cup chopped fresh cilantro

3 tablespoons chopped red onion

1 small fresh jalapeño, seeds and ribs discarded, chopped

1 teaspoon grated lime zest

2 tablespoons fresh lime juice

1/4 teaspoon ground cumin

Fish:

1/4 teaspoon salt

1/4 teaspoon pepper (white preferred)

4 salmon fillets with skin (about 5 ounces each), rinsed and patted dry

1. Lightly spray the grill rack with cooking spray. Preheat the grill to medium-high. Or lightly spray a grill pan with cooking spray and heat over medium-high heat.
2. In a medium bowl, stir together the salsa ingredients. Set aside.
3. Sprinkle the salt and pepper over the fish. using your fingertips, gently press the seasoning so they adhere to the fish.
4. Grill the fish with skin side up for 4 minutes, or until browned. Using a spatula, turn over the fish. Grill for 3-4 minutes, or until the desired doneness.
5. Transfer the fish with the skin side down to plates. Spoon the salsa on top of or alongside the fish.