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1 cup chopped peeled peach
3/4 cup quartered cherry tomatoes
1/4 cup thinly vertically sliced red onion
3 tablespoons small fresh mint leaves
3 tablespoons small fresh basil leaves
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 jalapeño pepper, thinly sliced (optional)
1 teaspoon kosher salt, divided
4 (6-ounce) King/Chinook salmon fillets
1/4 teaspoon freshly ground black pepper
1) Preheat grill to high heat. Combine first 8 ingredients in a bowl to make salsa; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently.
2) Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes.
3) Serve with salsa and enjoy!