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.
