1. Thaw fish, if frozen. Cut into 6 serving-size portions. Rinse fish; pat dry with paper towels. In a small bowl stir together sugar, 1 1/2 teaspoons of the orange peel, the salt and black pepper. Sprinkle sugar mixture evenly over salmon (not on skin side); run in with your fingers. Place salmon, sugar sides up, in a glass baking dish. Cover dish and chill for at least 8 hours or up to 24.

2. For salsa, in a small bowl combine the remaining 1 tsp. orange peel, the chopped oranges, pineapple, cliantro, green onion and chile pepper. Cover and chill until ready to serve, or up to 24 hours.

3. Coat unheated grill rack with non stick cooking spray. Arrange medium hot coals around a drip pan. Test for medium heat above pan. Lift salmon pieces from dish; discard liquid. Place salmon pieces, skin sides down, on grill rack over drip pan. Cover and grill for 14 to 18 minutes or until salmon flakes easily when tested with a fork.

4. To serve each piece, carefully slip a metal spatula between fish and skin; lift fish up and away from skin. Serve with salsa.

Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.