1 medium papaya, peeled, seeded and chopped in small cubes
1/4 cup chopped red onion
1/4 cup fresh mint leaves
1 tsp finely chopped chipotle pepper in adobo sauce
1 Tbsp olive oil
1 Tbsp honey
2 Salmon fillets
In a small bowl, combine the papaya, onion, mint, chipotle pepper, oil and honey. Cover and refrigerate until serving.
Grill salmon to taste.
Serve with mint salsa over salmon with a side of wheat germ, brown rice or couscous.