SPICED BROWN SUGAR SALMON WITH PEACH SALSA

I made this for the first time this summer and while Curt and I LOVED it, the boys ended up eating mac and cheese! They love salmon but I think the combination of the glaze on the salmon and the peach salsa was too much for their young palettes. The Flavor combinations may seem a little odd at first because in American cooking these are not ingredients that we use together a lot, but if you like Indian, or middle eastern food at all then you will like this.

Salsa Ingredients:

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 Ingredients:

1/4 cup 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 Ingredients:

1 (1 1/2-pound) salmon fillet


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.

You can Substitute 1 cup frozen peaches, thawed, coarsely chopped if fresh are out of season.

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