Anonymous August 24 2005

2 cups coarsely chopped fresh pineapple

1/2 cup chopped red sweet pepper

1/4 cup finely chopped red onion

3 Tbsp lime juice

1 Tbsp snipped fresh cilantro or chives

1 Tbsp honey

1 small fresh jalapeno pepper, seeded and finely chopped

1 1-lb. fresh skinless salmon fillet, 1-inch thick

1/4 tsp. ground cumin

Use a medium bowl to combine pineapple, sweet pepper, onion, 2 TBS. of the lime juice, the cilantro, honey, and jalapeno pepper. Cover

and refrigerate up to 2 hours. Coat grill with cooking

spray. Preheat for 5 minutes. Rinse fillet. Pat dry with paper

towels. Cut into 4 serving pieces. Brush both sides of fish with

the remaining lime juice and sprinkle with cumin. Place on the

grill, tucking under any thin edges. Cook for 4 to 6 minues, until

flakes easily. Serve the fish with salsa.