|2 cups||fresh pineapple, diced|
|1||mango, peeled, pitted, and cut into 3/4-inch dice|
|1||small papaya, peeled, seeded and cut into 3/4-inch dice|
|1/4 cup||fresh cilantro, chopped|
|2 teaspoons||lime juice|
|2 teaspoons||packed light brown sugar|
|4 (1/4-pound)||salmon fillets|
|3/4 teaspoon||coarsely ground black pepper|
To make the salsa, gently stir together pineapple, mango, papaya, cilantro, lime juice, and brown sugar in a medium bowl.
Sprinkle salmon with pepper and salt. Spray a nonstick ridged grill pan with cooking spray and set over medium-high heat. Add salmon and cook just until opaque in the center, about 4 minutes per side. Place 1 fillet on each of 4 plates; top evenly with salsa.
|Serving Size||1 salmon fillet with about 3/4 cup salsa|
|Sat Fat||1 g|
|Trans Fat||0 g|