Subscribe for 17¢ / day

Cooking with Vince By VINCE PERNICANO

The following recipe is a great way to serve salmon you might have brought back from a recent trip to Alaska or with any landlocked salmon you have in your freezer.

This is the time of year when fresh fruit is plentiful and fruit can make an interesting fresh relish or salsa.

Here is Grilled Salmon and Fresh Relish. This also complements large fresh trout very well.

Grilled Salmon and Fresh RelishWhat you need:Two cups coarsely chopped nectarines

One cup chopped pineapple — juice drained

One cup chopped red bell pepper

One cup coarsely chopped red onion

Quarter cup white wine vinegar

Quarter cup thin sliced fresh sweet basil

Quarter cup fresh orange juice

Two tablespoons seeded and minced jalapeno peppers

Two teaspoons sugar

Two tablespoons fresh lime juice

Two garlic cloves — minced

1/8 teaspoon salt

Two pounds salmon filletsWhat you do:

Combine all the ingredients except for the salmon. Set aside for about two hours after mixing well.

Put the fish on a cooking spray-coated grill and lightly sprinkle with pepper and salt. Cook for about five minutes on each side. When the fish flakes it is done.

Serve immediately with the relish. You should get about a quarter cup for each serving of fish. This recipe is different than most salmon recipes. Never be afraid to try something new like this. You just might be the hit of the party.

“Chef Vince” Pernicano, of Lolo, Mont., writes the Cooking With Vince column for The Billings Gazette. Copies of his wild game and fish cookbook, “Cooking With Vince,” are available for $10.95 by calling: 1-866-523-5568, or over the Internet at: If you have a question, or want to share a recipe, he can be contacted by e-mail at: