Ingredients Jump to Instructions ↓

  1. 2 cup(s) cubed cantaloupe cut into 1/3-inch pieces

  2. 1 cup(s) cubed honeydew cut into 1/3-inch pieces

  3. 1/4 cup(s) packed fresh cilantro leaves , finely chopped

  4. 2 tablespoon(s) finely chopped fresh mint leaves

  5. 1 jalapeño chile , stemmed, seeded, and finely chopped

  6. 2 tablespoon(s) fresh lime juice

  7. Salt

  8. Pepper

  9. 2 tablespoon(s) grated peeled fresh ginger

  10. 2 teaspoon(s) curry powder

  11. 4 piece(s) (6 ounces each) skinless salmon fillet

  12. 2 teaspoon(s) vegetable oil

Instructions Jump to Ingredients ↑

  1. Serves: 4 Edit Update Cancel In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeño, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.

  2. In small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly all over non-skin side of each fillet.

  3. In 12-inch nonstick skillet, heat oil on medium 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once. Serve salmon with melon salsa.


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