Caramelized Salmon with Orange-Pineapple Salsa

From Better Homes and Gardens Cookbook

Ingredients:
1 1/2 pound fresh salmon fillet (with skin) cut 1 inch thick
2 tablespoons sugar
2 1/2 teaspoons finely shredded orange peel
2 oranges, peeled, sectioned, and coarsely chopped
1 cup canned crushed pineapple, drained
2 tablespoons snipped fresh cilantro
1 tablespoon finely chopped shallot
1 fresh jalapeno chile pepper, seeded and finely chopped

Directions:
1. Rinse fish; pat dry. Place fish, skin side down, in a shallow dish. In a small bowl stir together sugar, 1 1/2 teaspoons of the orange peel, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Sprinkle mixture evenly over fish (not on skin side); rub in with your fingers. Cover and marinate in the refrigerator for 8 to 24 hours (I did 12).

2. Meanwhile, for salsa, in a small bowl stir together the remaining 1 teaspoon orange peel, the oranges, pineapple, cilantro, shallot, and jalapeno pepper. Cover and chill until ready to serve or up to 24 hours.

3. Drain fish, discarding any liquid. Place fish, skin side down, on greased grill. Cover and grill for 14 -18 minutes or until fish flakes easily when tested with a fork.

4. To serve, cut fish into 4 serving-size pieces, cutting up to, but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish up and away from the skin. Serve fish with salsa.

Mmmmmm... Loved by us all!