Prep: 15 minutes

Cook: 10 minutes

Makes: 4 servings

1 medium peach, halved, pitted and diced
1 dozen cherries pitted and chopped
2 tbsp onion finely diced
2 tbsp chopped cilantro
2 tbsp fresh lime juice
1 tbsp Apricot White Balsamic
2 tbsp Extra Virgin Olive Oil
1 tsp red chili flakes
1 tsp dried thyme
4 6oz salmon portions
Salt and pepper to taste
In a bowl combine peaches, cherries, onion, cilantro, lime juice, 1 tbsp extra virgin olive oil, and 1 tbsp apricot balsamic. Cover and refrigerate until ready to use.
Brush salmon with 1 tbsp of EVOO and season with chilli flakes, thyme, salt and pepper. Grill fish on barbeque medium to high 3-4 minutes a side until just cooked through.
Plate salmon and top with peach salsa. Serve with your favourite side!
Alternate: Bed atop spring mix for a fantatsic salmon salad.