Grilled Salmon with Spicy Melon Salsa
Wild salmon is one of the richest sources of omega-3 fats you can find. A versatile fish, it works well with any fruit-based salsa, such as the mixed melon version here. If you like, swap your favorite tropical fruits such as mango or pineapple for the melon.
- 1/2 cup (3 oz./90 g) finely chopped honeydew
- 1/2 cup (3 oz./90 g) finely chopped cantaloupe
- 1/2 cup (3 oz./90 g) finely chopped watermelon
- 1 serrano chile, seeded and minced
- 2 Tbs. coarsely chopped fresh cilantro
- 1 Tbs. honey
- 2 tsp. grated lime zest
- 1 tsp. fresh lime juice, or to taste
- Salt and freshly ground pepper, to taste
- 1 1/2 lb. (750 g) wild salmon fillet, skin removed
- 1 Tbs. canola oil
In a bowl, stir together the melons, chile, cilantro, honey, lime zest and juice, and a generous pinch each of salt and pepper. Mix well and let stand at room temperature for 15 to 30 minutes to allow the flavors to blend. Taste and adjust the seasoning with lime juice, salt and pepper. Set aside.
Prepare a medium-hot fire in a grill. (Alternatively, heat a grill pan on the stove top and brush the pan with oil.)
Sprinkle the salmon all over with salt and pepper, then coat with the oil. Arrange the salmon on the grill and cook until nicely grill-marked on the first side, 3 to 4 minutes. Turn and cook until browned on the second side and done to your liking, 3 to 4 minutes longer.
Transfer the salmon to a platter and serve immediately with the melon salsa. Serves 4.
Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013)