Just a hint of crushed red pepper gives this fresh fruit salsa an extra kick when paired with the sweet glaze on this salmon.

Yield: 6 servings

Ingredients:

Salsa
2 medium (1 cup) peaches, peeled, coarsely chopped*
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper

Glaze
1/4 cup Land O Lakes® Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper

Salmon
1 (1 1/2-pound) salmon fillet

Directions:

Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.

Heat gas grill on medium or charcoal grill until coals are ash white.

Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.

*Substitute 1 cup frozen peaches, thawed, coarsely chopped.

Oven Directions

Heat oven to 425°F. Place salmon onto aluminum foil-lined 15x10x1-inch baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).