4 tsp olive oil, divided
4 (6-ounce) salmon fillets, skin-on
1 tsp salt
1/2 tsp fresh ground black pepper
1 recipe fruit salsa, recipe follows

Fruit Salsa
½ cup California Giant strawberries (cut into chunks)
1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 T minced red onion
1 T chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 T lime juice
1 T lemon juice
Salt and pepper to taste

Salsa Preparation
Prepare the strawberry mango salsa by combining the California Giant strawberries, mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.


Salmon Preparation
1. Preheat a grill to medium heat.

2. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with salt and pepper.

3. Place the fish on the grill, skin side down and cook for about 3 minutes, then turn the fish 45 degrees and cook for an additional 3 minutes.

4. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.

Remove the fish from the grill and serve immediately with the fruit salsa spooned on top.

Makes 4 servings