Instructions: Combine the first 7 ingredients and adjust seasoning with sea salt and pepper. Allow to sit at room temperature for about 30 - 45 minutes.

Prepare your grill. Bring salmon just up to room temperature and lightly coat with canola or another mild flavored oil.

You may even want to use a specialty chile oil, your call.

Place the fish on a medium hot grill, skin side down and place a piece of foil over it or close the cover to your grill.

Carefully turn after about 5 minutes and cook until just firm, about 5-6 more minutes.

Take the fish off the grill and place on a cutting board. Carefully remove the skin with a thin sharp knife. Place a mound of the salsa on two each warm plates and set a piece of the cooked salmon on each.

I like to serve this with Spanish rice and grill asparagus spears.

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