Ginger-Crusted Salmon with Melon Salsa Recipe

Name: Ginger-Crusted Salmon with Melon Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. cubed cantaloupe cut into 1/3-inch pieces; 1 c. cubed honeydew cut into 1/3-inch pieces; 1/4 c. packed fresh cilantro leaves; 2 tbsp. finely chopped fresh mint leaves; 1 jalapeno chile; 2 tbsp. fresh lime juice; salt; Pepper; 2 tbsp. grated peeled fresh ginger; 2 tsp. curry powder; 4 piece skinless salmon fillet; 2 tsp. vegetable oil

Servings: persons

2 c. cubed cantaloupe cut into 1/3-inch pieces
1 c. cubed honeydew cut into 1/3-inch pieces
1/4 c. packed fresh cilantro leaves
2 tbsp. finely chopped fresh mint leaves
1 jalapeno chile
2 tbsp. fresh lime juice
salt
Pepper
2 tbsp. grated peeled fresh ginger
2 tsp. curry powder
4 piece skinless salmon fillet
2 tsp. vegetable oil

1
In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeno, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.
2
In small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
3
Spread mixture evenly all over non-skin side of each fillet.
4
In 12-inch nonstick skillet, heat oil on medium 1 minute.
5
Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once.
6
Serve salmon with melon salsa.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. cubed cantaloupe cut into 1/3-inch pieces, 1 c. cubed honeydew cut into 1/3-inch pieces, 1/4 c. packed fresh cilantro leaves, 2 tbsp. finely chopped fresh mint leaves, and more.

Yes, Ginger-Crusted Salmon with Melon Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ginger-Crusted Salmon with Melon Salsa

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