It's Hot, It's Summer. So yeah, Watermelon!! Paired with salmon, it adds brightness and juiciness to your taste buds that balance out the richness of the fatty fish. Watermelon also makes a beautiful nightshade-free summer salsa when combined with traditional salsa staples like lime and cilantro, add in some mint and you have a match made in foodie heaven.
PREP TIME - 35 MINS COOK TIME - 7 MINS TOTAL TIME - 42 MINS
Serves: 2
Here's What You Need....
Salmon
INGREDIENTS
2 6-oz wild salmon filets, skin on
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 teaspoon apple cider vinegar
¼ teaspoon of sea salt
Arugula for serving
INSTRUCTIONS
Pat salmon filets dry and lay flat, skin side down, in a shallow glass dish.
Whisk together olive oil, lime juice, ginger, vinegar, and sea salt in a small glass bowl.
Pour marinade evenly over the salmon filets. Allow salmon to marinate for 25-30 minutes.
Meanwhile, preheat the broiler to 425 degrees F. Arrange an oven rack 6-8 inches away from the oven broiler element.
Transfer salmon to an oven-safe rimmed baking sheet. Broil for 5-7 minutes, depending on the thickness of the salmon filet, until the salmon is cooked through for well-done salmon or until the center is a medium pink for medium-done salmon.
Serve atop arugula with the Watermelon Mint Salsa (below).
Watermelon Mint Salsa
INGREDIENTS
2 6-oz wild salmon filets, skin on
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon grated fresh ginger
1 teaspoon apple cider vinegar
¼ teaspoon sea salt
Arugula for serving
INSTRUCTIONS
Pat salmon filets dry and lay flat, skin side down, in a shallow glass dish.
Whisk together olive oil, lime juice, ginger, vinegar, and sea salt in a small glass bowl.
Pour marinade evenly over the salmon filets. Allow salmon to marinade for 25-30 minutes.
Meanwhile, preheat broiler to 425 degrees F. Arrange an oven rack 6-8 inches away from the oven broiler element.
Transfer salmon to an oven-safe rimmed baking sheet. Broil for 5-7 minutes, depending on the thickness of the salmon filet, until the salmon is cooked through for well-done salmon or until the center is a medium pink for medium-done salmon.
Serve atop arugula with the Watermelon Mint Salsa (below).
Watermelon Mint Salsa
1 tablespoon olive oil
2 tablespoons lime juice
2 teaspoons red wine vinegar or balsamic vinegar
½ teaspoon grated fresh ginger
¼ teaspoon of sea salt
1 ½ cups diced seedless watermelon
2 tablespoons sliced fresh cilantro leaves
1 tablespoon sliced fresh mint leaves
INSTRUCTIONS
Whisk together the olive oil, lime, vinegar of choice, ginger, and sea salt. Toss with the watermelon in a medium-size bowl. Mix in the fresh herbs.
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