Grilled Salmon with Nectarine Salsa
In a bowl, combine nectarine, cherries, onion, cilantro or mint, lime juice, cumin and chili flakes. Cover and refrigerate until ready to serve.
Brush fish with olive oil and season with salt and pepper. Grill fish on barbecue preheated to medium-high 3 to 4 min. per side, or until just cooked through.
Plate salmon and top with nectarine salsa.