Caramelized Salmon with Citrus Salsa

1. Thaw fish, if frozen. Stir together 2 tablespoons sugar, 1-1/2 teaspoon grated orange peel, salt, and pepper in a small bowl. Rub sugar mixture onto salmon (not on skin side). Place salmon, sugar side up, in a glass baking dish. Cover dish and refrigerate for 8 hours or up to 24 hours.

2. For the Citrus Salsa, combine 1 teaspoon finely shredded orange peel, oranges, pineapple, cilantro, shallot; and jalapeno pepper. Cover; chill up to 24 hours.

3. Lightly coat a grill rack with cooking spray. Arrange medium-hot coals around a drip pan in a covered grill. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the salmon will cook. Count one thousand one, one thousand two, etc. Being able to keep your hand there for a count of four is equal to medium.) Lift fillet from dish; discard liquid in dish. Place fish, skin side down, on the sprayed grill rack directly over the drip pan, not over the coals. Cover and grill about 15 minutes or until fish flakes easily when tested with a fork.

4. To serve, cut fish into six serving-size pieces, cutting to but not through the skin. Carefully slip a metal spatula between fish and skin, lifting fish up and away from skin. Serve with salsa. Makes 6 servings.