For the salmon: brush with oil and coat healthily with the Essence seasoning. Grill until cooked.
Pineapple, Mango, Strawberry Salsa
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
In this case, I actually used the onion (it IS salsa)...and bought fresh mint at the store. I got a minichopper for christmas, and might have gone a bit overboard w/ the mint, though it's good that way, but I have having fun using that to chop the onion, jalapeno, and mint. I would make it again, but go lighter on the mint and onion. I made a double batch (why waste 1/2 a mango). I now have a challenge to find out what else this salsa goes with. Chips, perhaps? The remaining bits of mango, pineapple, and strawberries joined a banana in the blender w/ some of the pomegranate sorbet that was left and we had delicious smoothies with the salmon and salsa for dinner. YUM!