Caramelized Salmon with Cherry Salsa

Ingredients

• 2 teaspoons balsamic vinegar 
• 3 tablespoons brown sugar 
• 1 cup cherries frozen thawed halved drained
• 0.3 teaspoon pepper red crushed
• 2 tablespoons mint leaves fresh chopped
• 0.5 teaspoon coarsely ground pepper black
• 1 tablespoon orange peel grated
• 1  papaya ripe peeled seeded chopped
• 1.5 pounds salmon filet fresh with skin

Equipment

• frying pan
• grill

Directions

1. Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper.
2. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours.
3. Remove fish from pan, draining off any juices.
4. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes or until fish flakes easily. Do not turn fish.
5. Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish.
6. Serve immediately.