Grilled Salmon with Tomato Peach Salsa

Yield 4 serving (1 fillet and 1/2 cup salsa); 325 calories

1 cup chopped peeled peach (I used nectarine and it worked great)

3/4 cup quartered cherry tomatoes

1/4 cup thinly vertically sliced red onion

3 tablespoons small fresh mint leaves (I used 3 Tbsp chopped)

3 tablespoons small fresh basil leaves (I used 3 Tbsp chopped)

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1 tablespoon honey

1 jalapeno pepper, thinly sliced (optional)

1 teaspoon kosher salt, divided

4 (6 oz.) wild Alaskan salmon fillets

1/4 teaspoon freshly ground black pepper

cooking spray

1. Preheat grill to high heat

2. Combine first 8 ingredients in a bowl; add jalepeno, if desired. Sprinkle mixture with 1/4 teaspoon salt, toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.