Salmon with cherry salsa

Description

The dish is prepared without unnecessary complications. Peel and chop the mango or papaya. Thaw the cherries and halve them. Defrost the fish if it was frozen. Mix brown sugar, orange zest, and pepper. Place the fish skin-side down in a small pot. Sprinkle with the sugar mixture, cover, and refrigerate for 2 to 8 hours. Remove the fish from the pot. Place the salmon skin-side down on a gas grill and cook over medium heat for 20 to 25 minutes. Meanwhile, mix the mango or papaya, cherries, mint, vinegar, and red pepper. Serve the warm fish topped with the salsa immediately. The finished dish is ready to be served.

Instructions