Caramelized Salmon With Cherry Salsa

• 1 1/2 lbs salmon fillets, with skin
• 3 tablespoons packed brown sugar
• 1 tablespoon orange zest
• 1/2 teaspoon fresh coarse ground black pepper
• 1 ripe mangoes (see note) or 1 papaya, seeded, peeled and chopped (see note)
• 1 cup frozen tart cherries, thawed, drained and halved
• 2 2 tablespoons fresh basil or 2 tablespoons cilantro
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes

1. Stir together brown sugar, orange peel and pepper.
2. Place fish, skin side down, in a shallow pan.
3. Rub sugar mixture over fish.
4. Cover and refrigerate 2 to 8 hours.
5. Remove fish from pan, draining off any juices.
6. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals.
7. Grill for 20 to 25 minutes, or until fish flakes easily; do not turn fish.
8. Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper.
9. Spoon fruit salsa over warm fish.
10. Serve immediately.

salmon, brown sugar, orange zest, fresh coarse ground black pepper, mangoes, cherries, fresh basil, balsamic vinegar, red pepper

Taken from www.food.com/recipe/caramelized-salmon-with-cherry-salsa-119824 (may not work)