Sweet plums and the flavorful bite of chipotle, a touch of pineapple and a dash of ginger cut the richness of salmon in a delectable herb-crusted, grilled version of this heart-healthy fish.

Prep Time: 10 minutes

Grill Time: 14 minutes

Ingredients:

• 2 (1 pound each) fillets of salmon
• 1 tablespoon vegetable or light olive oil
• salt and pepper
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 teaspoon dried thyme
• 1 green onion, finely minced
• 3 to 5 sprigs parsley, finely chopped
• 1 cup Peppers of Key West Asian Marinade
• 1 cup Hot Plum Chipotle Sauce
• 1 lemon, wedged

Preparation:

Rinse salmon with cold water and pat dry. Remove any remaining bones with tweezers. Rub salmon with oil. Combine salt, pepper, herbs, green onion and parsley; rub on salmon. Place on medium-hot grill for 7 minutes on each side or until cooked medium. In a small saucepan, heat Peppers of Key West Asian Marinade and Hot Plum Chipotle Sauce. Cut each salmon fillet in half crosswise; squeeze lemon over fish and top with warm sauce mixture.

Serves 4