A little bit spicy, a little bit sweet, and a whole lot of fresh. This dinner of rich salmon and melon hot pepper salsa is healthy and anything but bland.
crusted
salmon
ginger
salsa
melon
with
By: Good Housekeeping
INGREDIENTS
-
3 cups of cubed cut into 1/3 inch pieces
-
¼ cups of packed fresh cilantro leaves
-
2 tbsp. finely chopped fresh mint leaves
-
1 jalapeño chile
-
2 tbsp. fresh lime juice
-
salt
-
Pepper
-
2 tbsp. grated peeled fresh ginger
-
2 tsp. curry powder
-
4 piece skinless salmon fillet
-
2 tsp. vegetable oil
DIRECTIONS
-
In medium bowl, combine golden melon, cilantro, mint, jalapeño, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.
-
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.
-
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.