Grilled Marinated Salmon with California Fruit Salsa

4 salmon filets (4 oz each)

1/3 cup + 1 Tbsp Cains Fat Free Blush Wine Vinaigrette Dressing

2/3 cup diced pineapple, drained of juice if canned

1/3 cup diced cucumber

1/3 cup diced sweet red pepper

1 Tbsp fresh chopped mint or 1/2 tsp dried

1/2 tsp hot sauce

Salt to taste

Place salmon filets in a dish and cover with 1/3 cup of blush wine dressing.  Cover dish with plastic wrap and let marinate in refrigerator for at least 20 minutes.  Preheat grill or broiler.  Place salmon on grill or a broiler rack that has been coated with nonstick spray.  Cook for 12 - 15 minutes, or until just cooked through.  Combine pineapple, cucumber, sweet red pepper, fresh mint, hot sauce and remaining 1 Tbsp of blush wine dressing in a small bowl.  Stir to blend.  Season with salt to taste. 

To serve, place each salmon filet on a plate and garnish with 1/3 cup of salsa.

(makes 1-1/3 cups salsa)

Servings: 4
Prep Time: 1 hour