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

Cooking spray

DIRECTIONS

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!