Ginger-Crusted Salmon

Ginger-Crusted Salmon

Ginger-Crusted Salmon 


Ingredients:

2 cups cubed cantaloupe cut into 1/3-inch pieces

1 cup cubed honeydew cut into 1/3-inch pieces

1/4 cup packed fresh cilantro leaves, finely chopped

2 tablespoons finely chopped fresh mint leaves

1 jalapeno Chile, stemmed, seeded, and finely chopped

2 tablespoons fresh lime juice

Salt & Pepper to taste

2 tablespoons grated peeled fresh ginger

2 teaspoons curry powder

4 pieces (6 ounces each) skinless salmon fillet

2 teaspoons vegetable oil


Directions:

In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeno, 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.

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