Excerpted from The Golden Door Cooks Light & Easy by Michel Stroot (Gibbs-Smith 2003)

Makes 4 servings

Grilled salmon is a blank canvas for all kinds of accompaniments. Here, three colorful, flavorful salsas—Gingered Cranberry-Cherry Salsa, Papaya- Salsa and Corn, Jicama; and Ginger Salsa—render it bold and bright. When pomegranates are in season, I substitute their bright, colorful, slightly tart seeds for the cranberries or cherries.

For the Gingered Cranberry-Cherry Salsa
1/2 cup dried cranberries
1/2 cup pitted cherries
2 tablespoons sugar
2 tablespoons apple juice
2 tablespoons minced candied ginger
1 teaspoon grated orange zest

For the Papaya-Kiwi Salsa
1 papaya, peeled, seeded, and diced
1 kiwifruit, peeled and diced
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves
1 tablespoon minced scallion
1/8 teaspoon chili pepper flakes

For the Corn, Jicama and Pineapple Salsa
1/2 medium jicama, peeled and diced (about 1 cup) 
1/2 cup diced fresh pineapple
1/2 cup corn kernels
1 serrano chili or habanero chili, seeded and minced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 clove garlic, minced
Salt to taste, optional
Freshly ground black pepper to taste, optional

For the salmon
4 (1-ounce) salmon fillets
1 teaspoon kosher salt, optional
1/2 teaspoon freshly ground black pepper, optional
1 teaspoon dried lemon thyme or dried common thyme
12 whole fresh chives

To prepare the Gingered Cranberry-Cherry Salsa, combine the cranberries, cherries, sugar, apple juice, candied ginger, and orange zest in a medium saucepan set over medium heat, and bring to a simmer. Simmer for 5 minutes, or until the cranberries are plump and soft. Or you can use a microwave: Place the ingredients in a microwave-safe container and microwave at high, uncovered, for 4 to 5 minutes. Remove the salsa from the heat and let cool. Makes 2 cups.

To make the Papaya-Kiwi Salsa, combine the papaya, kiwifruit, lime juice, cilantro, scallions and chili pepper flakes in a mixing bowl. Cover and set aside. Makes 1 1/2 cups.

To prepare the Corn, Jicama, and Pineapple Salsa, combine the jicama, pineapple, corn, serrano chili, cilantro, lime juice and garlic in a mixing bowl, season with salt and pepper if desired and toss. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Makes 2 cups.

When you are ready to cook the salmon, preheat a grill, stovetop grill or broiler.
Season the salmon fillets with the salt, black pepper, and thyme and grill or broil for 3 to 5 minutes on each side for medium doneness. (The cooking time will vary with the thickness of the fillets.)

To serve, spoon 2 tablespoons of each salsa on each warm plate, forming a triangle by placing the salsas at opposing points along the outer edge of the plate. Place a salmon fillet in the center of each dish, garnish by criss-crossing 3 chives on top of each and serve immediately. Gingered Cranberry-Cherry Salsa can be kept for 2 to 3 days. Papaya-Kiwi Salsa and Corn, Jicama, and Pineapple Salsa can be kept for 2 days.

Courtesy of The Golden Door