1-pound salmon fillet
2 tablespoons fresh cilantro and parsley, minced
cracked black pepper
2 tablespoons olive oil
2 cups pineapple-mango salsa
Start by squeezing the limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and minced herbs. Allow to sit for 30 minutes while you preheat your grill to 500° F.
When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.
Makes 3-4 servings.