Barbecued Salmon Smothered with Pineapple Salsa

     During the summer I grill a lot of meat and fish, and serve them with fresh salsas.  Since my tomatoes up until now have been slim-pickings, I made Pineapple Salsa to spoon over pieces of grilled salmon with a dry spice rub.

PINEAPPLE SALSA
• 1 pineapple, flesh cubed into small chunks
• 1 red bell pepper, diced
• red onion, small dice
• jalapeno pepper, small dice
• juice of 1 lime
• pinch of kosher salt
• cilantro, leaves chopped
1.  Combine ingredients.  Amounts of each are up to you.
SALMON SPICE RUB
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
1.  Mix together spice rub mixture.  Rub into salmon fillet pieces.  (Remaining spice mix can be kept in an airtight jar or zip-lock bag for a later time later use.)  Arrange fish on a plate in one layer and chill fish, covered, for 2 hours. 
2.  Grill salmon and smother in fresh pineapple salsa.  ENJOY!

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