2-1/2 cups coarsely chopped nectarines (about 3 medium)
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 cup white wine vinegar
1/2 teaspoon grated orange rind
1/4 cup fresh orange juice
2 tablespoons minced seeded jalapeño pepper
2 tablespoons fresh lime juice
2 teaspoons sugar
2 garlic cloves, minced
1/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
4 (6-ounce) salmon fillets
Cooking spray
Combine first 11 ingredients and 1/8 teaspoon salt in a medium bowl, and stir well. Let nectarine mixture stand 2 hours.
Sprinkle pepper and 1/8 teaspoon salt over salmon fillets. Prepare grill. Place fillets on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve immediately with nectarine-red onion relish.
Yield: 4 servings (serving size: 1 fillet and 1 cup relish).
Nutritional Information: CALORIES 380 (36% from fat); FAT 15.4g (sat 2.6g, mono 7.2g, poly 3.5g); PROTEIN 38.1g; CARB 21.6g; FIBER 3.5g; CHOL 115mg; IRON 1.6mg; SODIUM 236mg; CALC 36mg