Grilled Salmon with Fruit Salsa

Grilled Salmon with Mango, Pineapple, Strawberry Salsa
Ingredients 4 teaspoons olive oil, divided 4 (6-ounce) salmon fillets, skin-on 2 teaspoons Essence, recipe follows 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 1 recipe Fruit Salsa, recipe follows Directions Preheat a grill to medium.

Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.

Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1 tablespoon onion powder

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1 tablespoon cayenne pepper

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1 tablespoon dried oregano

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1 tablespoon dried thyme

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">Combine all ingredients thoroughly.

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">Yield: 2/3 cup

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">For the Fruit Salsa: <span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">3/4 cup small diced pineapple

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">3/4 cup small diced mango

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1/2 cup small diced strawberries

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1/4 cup small diced red onion

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1 jalapeno, stemmed, seeded and finely chopped

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">2 tablespoons chopped fresh mint leaves

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">2 tablespoons freshly squeezed orange juice

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1 tablespoon freshly squeezed lime juice

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">1/4 teaspoon salt

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">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.

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">Yield: about 2 cups

<span style="color:rgb(0,0,0);font-family:arial,helvetica,clean,sans-serif;line-height:15px;">Recipe here.