Crispy Salmon and Watermelon Salsa
serves 4
What you need:
2 tablespoons canola oil
4 (6 ounce) salmon fillets (skin on)
4 cups diced watermelon
1 bunch cilantro, chopped
4 mint sprigs, chopped (plus more for garnish)
½ jalapeno, finely diced
¼ red onion, diced
Juice of one lime
¼ cup chopped pecans
Flake sea salt
Coarsely ground black pepper
What To Do:
1. Prep Salmon: Pat salmon dry and liberally season with salt and pepper.
2. Cook Salmon: Place a large heavy skillet over medium-high heat and heat until hot. Add 2 tablespoons canola oil. When oil starts to shimmer, place the salmon in the pan (skin side down). Cook without moving for 3 minutes then flip over. Cook until crispy on the outside and just cooked through in the center (about 3 more minutes).
3. Make Salsa: In a medium bowl, stir together the diced watermelon, cilantro, mint, red onion and jalapeno. Squeeze lime juice over. Salt and pepper to taste.
To Serve:
Place salmon on plate and spoon salsa over. Sprinkle with chopped pistachios and garnish with mint leaves.
Recipe by Libbie Summers
Photography by Mary Britton Senseney