Pan-Grilled Salmon with Fruit Sauce

• 1 can (15 1/2 oz) sliced peaches, drained and coarsely chopped
• 1 can (8 oz) pineapple chunks, undrained
• 2 tblsp sugar
• 1 tblsp cornstarch
• 1 tsp grated fresh ginger
• 2 tblsps lemon juice
• 4 salmon steaks (about 6 oz each)
• 1/4 cup sliced almonds, toasted (optional)

Directions:

In medium saucepan, combine peaches, pineapple with juice, sugar, cornstarch and ginger; bring to a boil over medium-high heat. Cook and stir 1 minute or until mixture thickens.

Stir in lemon juice; set aside.

Meanwhile, grill salmon over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 7 to 11 mins or until fish is cooked to desired doneness, turning once.

Serve salmon with sauce and sprinkle with almonds, if desired.

Servings: 4