How to make Ginger-Crusted Salmon with Melon Salsa

Recipe Ginger-Crusted Salmon with Melon Salsa

Ingredients

• 2 cup(s) cubed cantaloupe cut into 1/3-inch pieces
• 1 cup(s) cubed honeydew cut into 1/3-inch pieces
• 1/4 cup(s) packed fresh cilantro leaves, finely chopped
• 2 tablespoon(s) finely chopped fresh mint leaves
• 1 jalapeño chile, stemmed, seeded, and finely chopped
• 2 tablespoon(s) fresh lime juice
• Salt
• Pepper
• 2 tablespoon(s) grated peeled fresh ginger
• 2 teaspoon(s) curry powder
• 4 piece(s) (6 ounces each) skinless salmon fillet
• 2 teaspoon(s) vegetable oil

Directions

1. 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.