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.

Bacon Cheeseburger Roll-ups

Bacon Cheeseburger Roll-ups

Ingredients:

1 pound ground beef

4 slices bacon, chopped

1/2 cup chopped onions

Salt, pepper, seasoned-salt, and onion salt to taste

1 packaged refrigerated pizza crust

2 cups shredded Cheddar cheese


Directions:

Preheat oven to 400 degrees. Brown ground beef, bacon and onions; drain very well. Unroll pizza dough and press into a rectangle about 1/4-inch thick. Spread meat evenly over crust; season to taste. Cover with shredded cheese. Roll, jelly-roll style, starting at the long side. Place seam-side down on a sprayed cookie sheet. Bake 20 to 25 minutes or until golden brown. Cut into slices approximately 1-inch wide.