Step 1: Combine salsa ingredients
Half an onion (purple makes for good color), finely chopped
2-3 nectarines or peaches, chopped (slightly underripe is good)
2 lemons, juiced (depending on size and juiciness)
3 cloves garlic, finely chopped or grated
1/2" fresh ginger, finely chopped or grated
2 scallions, chopped
mint, parsley, cilantro finely chopped (mix and match)
freshly ground black pepper
pinch of salt
Combine ingredients and allow to macerate.
This salsa's flavor relies heavily on the nectarine/peach combination with mint. Underripe nectarines are actually preferable for this dish, as they'll stand up better when cooked and will still be tasty. Make sure not to overpower the mix with too much ginger. If you're a big ginger fan, keep reading.
Caribbean version: bananas and ginger. Swap out the peaches/nectarines for 2 slightly green bananas, and up the amount of ginger and allspice. Add a tablespoon of grated coconut if you've got some. You can use a mix of lemon and lime juice if you like. Since bananas are available year-round, this is particularly tasty in the winter. Perfect for your next Pirates of the Caribbean party.
Step 2: Smother the salmon
Spoon your fruit salsa over top of the samon, covering all exposed surfaces. I like lots of topping, so you can't actually see the salmon underneath in this picture, but adjust according to your preferences. Cover with a dusting of fresh ground pepper.