2cupsdiced fresh ripe peaches(can also use ripe nectarines)
1Roma tomato, seeded and diced
1jalapeno pepper, seeds and membranes removed, finely chopped (or leave the membranes if you prefer a spicier salsa)
1/4cupchopped red onion
1/4cupchopped fresh cilantro
1tablespoonfreshly squeezed lime juice
To make the peach salsa combine all ingredients in a bowl, cover and refrigerate for at least 2 hours before serving.
Brush both sides of the salmon fillets with olive oil, sprinkle with the ground cumin and some salt and pepper.Pre-heat the grill to medium heat and brush the cooking grates with oil.Lay the salmon skin side up (flesh side down) on the grill. Depending on the thickness of the salmon, grill for 3-4 minutes on each side or until done. Serve immediately topped with some peach salsa.
IF YOU DON'T HAVE A GRILL: This is also wonderful pan-fried. Just follow the same instructions of heating the pan over medium-high heat, adding a little oil, and frying each side for 3-4 minutes.