Grilled Salmon Fillets with Fruit Salsa

½ small papaya, peeled, seeded, and chopped

1 small ripe peach or nectarine, pitted and chopped

1 fresh jalapeño pepper, seeded and chopped

1 tablespoon fresh rosemary leaves

4 skin-on salmon fillets (4-ounces each)

Olive oil, optional

For the fruit salsa: In a medium bowl, combine the papaya, peach or nectarine, jalapeño and rosemary; cover and chill thoroughly.

Heat your grill on high; then lower the temperature to moderate heat.

If desired, lightly brush the fish with olive oil. Place the fish skin-side-down on the grill and cook for 10 minutes per inch of thickness. Serve with the chilled fruit salsa. Serves four.

Cook’s note: Basil or thyme may be substituted for the rosemary.

Nutrition values per serving: 270 calories, 13 g fat (3 g saturated), 8 g carbohydrate, 2 g fiber, 27 g protein. 76 mg cholesterol, 80 mg sodium.

“Hypertension Cookbook for Dummies” (Wiley)