500 g salmon fillet (1 inch / 2.5 cm) 1 lb
30 ml sugar 2 tbsp
12 ml orange peel, finely shredded 2 1/2 tsp
2 oranges, peeled, sectioned & coarsely chopped
250 ml pineapple, chopped (drained if using canned) 1 cup
30 ml fresh cilantro, snipped 2 tbsp
15 ml shallot, finely chopped 1 tbsp
1 fresh jalapeno chile pepper, finely chopped
Place fish, skin side down, in shallow dish. In small bowl, stir together sugar, 1 1/2 tsp (7 ml) orange peel, salt and pepper to taste. Sprinkle mixture evenly over fish (not on skin side). Rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours.
Meanwhile, in a small bowl, stir together the remaining orange peel, oranges, pineapple, cilantro, shallot and jalapeno pepper. Cover and chill until ready to serve (up to 24 hours).
Drain fish, discarding any liquid. Place fish, skin side down, on lightly greased grill rack over drip pan. Cover and grill over medium heat for 14 to 18 minutes or until fish flakes easily when tested. Serve fish with salsa.
Serves: 4