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Salmon with Tomato, Blackberry and Mint

3 salmon filets
1 T balsamic vinegar
2 T olive oil
2 T lemon juice
1/4 cup white wine
1/2 t garlic powder
salt and pepper

1-2 large fresh tomato (Marianna's Peace) large dice
4 sprigs fresh mint, stems removed, chopped
3/4 cup fresh sweet blackberries (halved if large, otherwisae bruise a few to allow flavors to meld)
1 T white wine vinegar
2 T olive oil
salt and pepper

Raspberry cane wood, soaked, 12 6" cuttings, 1/2 inch dia average

Combine all first section ingredients into marinade and marinate salmon for 1 hour.

Combine all second section ingredients and refrigerate for 1 hour.

Remove tomato/mint/blackberry salsa from refrigerator to begin to bring to room temperature on counter.

Meanwhile, heat grill to high heat and get raspberry canes smoking (in smoker box, foil, etc).  Grill salmon over smoke, discarding remaining marinade.  Plate salmon when done.  Top with salsa and serve immediately.

*** Would be excellent topper for toasted crostini (1/4 inch thick slice, olive oil, salt, pepper, garlic, toasted to golden brown), use a fork to break up salmon and toss in salsa, top crostini, serve immediately. ***