Ingredients
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4 kiwis, peeled and diced
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1/2 small red onion, finely chopped
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1 red Fresno chili pepper or jalapeño, seeded and finely chopped
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1/4 cup chopped fresh cilantro
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1 lime, zested and juiced, divided
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1 tsp honey
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4 (6 oz) skin-on salmon fillets
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2 tbsp olive oil
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1 tsp ground cumin
Steps
1
In a medium bowl, combine kiwis, onion, chili pepper, cilantro, lime juice, and honey. Season with salt. Set aside.
2
Set grill to medium-high and grease grill grates. Pat salmon dry with paper towels. Rub with oil, cumin, and lime zest. Season with salt and pepper.
3
Place salmon on grill skin-side down. Close lid and cook until mostly opaque and flakes easily, 6–8 min. Flip salmon and cook 30 sec. more, until slightly charred and cooked through. Spoon chili-lime salsa over top of salmon to serve.
