Ingredients:
1 1/2 pounds salmon fillet
3 tablespoons brown sugar
1 tablespoon orange peel, grated
1/2 teaspoon pepper
1 ripe mango or papaya, seeded, peeled and chopped
1/2 cup cherries,
2 tablespoons mint, basil or cilantro, chopped
2 teaspoons balsamic vinegar
1/4 teaspoon crushed red pepper

Directions:
Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate for 4 to 8 hours.
Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill . Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish.
Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.

NOTE: To bake salmon instead of grilling, spray a baking dish with nonstick cooking spray. Put salmon, skin-side down, in pan. Rub with sugar mixture. Cover with foil and refrigerate 2 to 8 hours. Bake, covered, in a preheated 350° F oven for 25 minutes. Remove cover and bake 5 to 10 minutes, or until fish flakes easily.