Ingredients:

• 4 teaspoon Olive Oil
• 4 ( 6 ) ounce Salmon Fillets, skin-on
• 2 teaspoon Essence
• 1 teaspoon Esprit du Sel with Herbs of Provence Sea Salt
• 1/2 teaspoon Fresh Ground Black Pepper
• 3/4 cup Small Diced Pineapple
• 3/4 cup Small Diced Mango
• 1/2 cup Small Diced Strawberries
• 1/4 cup Small Diced Red Onion
• 1/4 cup Chopped Cilantro to garnish

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, sea 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. Garnish with chopped cilantro. Serve immediately.