Pepper-Rubbed Salmon with Chunky Melon Salsa

1
Total Time
16 min
Prep
8 min
Cook
8 min
Serves
4
Difficulty
Easy
Salmon with a twist! The chunky melon salsa brings this fist to another level.

Ingredients

cantaloupe

1 cup(s), diced, (1⁄2-inch) diced

honeydew melon

1 cup(s), (1⁄2-inch) diced

uncooked red onion(s)

2 Tbsp, chopped, finely chopped

cilantro

2 Tbsp, fresh, chopped

fresh lime juice

1 Tbsp

table salt

¾ tsp

honey

4 tsp

lime zest

2 tsp, grated

black pepper

1 tsp, coarsely ground

uncooked Atlantic salmon fillet(s)

1 pound(s), 4 (1⁄4-pound)

Instructions

  1. 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.
  2. Spray the grill rack with nonstick spray; preheat the grill to medium or prepare a medium fire.
  3. 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.
  4. 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.

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