Combine first 7 ingredients in a small bowl. Place salmon fillets skin–side down on a lightly oiled or sprayed baking sheet. Gently rub mixture into the fl esh. Cover loosely and refrigerate for up to 2 hours.

Meanwhile, in a skillet, heat 1 tbsp (15 mL) olive oil over medium–low heat. Add onion. Sauté until soft, stirring occasionally. Add sugar and continue cooking and stirring for another 35 minutes. Do not overheat. Remove from heat and cool slightly.

Coarsely chop onion and place in a medium bowl.

Add peaches, papaya, jalapeño pepper, cilantro, lime and lemon juices, and 1 tbsp (15 mL) olive oil to onion. Mix gently. Cover and set aside.

Preheat broiler or barbecue. Grill fi llets approximately 8 minutes, depending on their thickness (10 minutes per 1"/2.5 cm thickness). When done, the fish should flake easily when tested with a fork. Top with peach salsa and serve immediately.

Calories 370 Protein 36.6 g Fat 15 g Carbohydrate 22.7 g Fibre 3.1 g

Nutritionists recommend eating fish 2 to 3 times a week! Salmon is particularly rich in omega 3 fats, making it a healthy choice.