Salmon with Summer Salsa 6 Servings
(Adapted from my cookbook, “Cooking With Trader Joe’s: Lighten Up!”)
1 cup chopped fresh pineapple
1 cup chopped fresh mango
1 cup peeled and chopped seedless cucumber (very small chunks)
1/2 cup sliced red onion (or sweet vidalia onion)
2 Tbsp each chopped fresh mint and basil
1 1/2 lbs salmon fillets
2 tsp olive oil
1/4 tsp ground cumin (optional)
1/4 tsp salt
Pepper to taste
1 Combine pineapple, mango, cucumber, onion, avocado and herbs. Slice lime in half and squeeze juice into salsa. Set aside or make ahead of time and let chill.
2 Rub salmon with 1 tsp. olive oil and sprinkle with cumin, salt and pepper.
3 Grill the salmon over indirect flame until done, about 8 to10 minutes. Alternatively, broil salmon for 8 minutes in the oven.
4 Remove from grill, turn onto serving platter and cover with salsa. Garnish with lime wedge and fresh mint or basil. Serve immediately on a bed of fresh arugula (or other greens) and drizzle with 1 tsp. olive oil.