Pepper-rubbed salmon with chunky melon salsa
1 cup(s), diced, (1⁄2-inch) diced
1 cup(s), (1⁄2-inch) diced
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
2 Tbsp, fresh, chopped
Fresh lime juice
2 tsp, grated
1 tsp, coarsely ground
Uncooked wild Atlantic salmon fillet(s)
1 pound(s), 4 (1⁄4-pound)
- To make the salsa, combine the cantaloupe, honeydew, red onion, cilantro, lime juice, and 1⁄4 teaspoon of the salt in a medium bowl; set aside.
- Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
- Combine the honey, lime zest, the remaining 1⁄2 teaspoon salt, and the pepper in a small bowl. Rub the mixture on the flesh side of the salmon fillets.
- Place the salmon, skin side down, on the grill rack. Grill, covered, until the salmon is just opaque in the center, 4 – 6 minutes on each side. Serve with the salsa. Remove the salmon skin before eating. Yields 1 salmon fillet and 1⁄2 cup salsa per serving.