Poached Salmon With Melon Salsa Recipe

Name: Poached Salmon With Melon Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 spring onions, thinly sliced (including green portions); 1 1/2 teaspoons of fresh mint, chopped; 1 teaspoon fresh ginger, grated; 3 tablespoons lime zest, grated; 1 1/2 lbs salmon fillets, skinned and cut into 6 pieces; For Melon Salsa; 1 (3 lb) honeydew melon, peeled,seeded and cut into 1/2 inch cubes; 1 yellow bell pepper, seeded,stemmed and cut into 1/2 inch squares; 1/4 cup lime juice; 1/2 red onion, chopped; 1 jalapeno chile, minced; 2 tablespoons of fresh mint, chopped

Servings: persons

2 spring onions, thinly sliced (including green portions)
1 1/2 teaspoons of fresh mint, chopped
1 teaspoon fresh ginger, grated
3 tablespoons lime zest, grated
1 1/2 lbs salmon fillets, skinned and cut into 6 pieces
For Melon Salsa
1 (3 lb) honeydew melon, peeled,seeded and cut into 1/2 inch cubes
1 yellow bell pepper, seeded,stemmed and cut into 1/2 inch squares
1/4 cup lime juice
1/2 red onion, chopped
1 jalapeno chile, minced
2 tablespoons of fresh mint, chopped

1
Preheat an oven to 450 degrees.
2
In a small bowl, toss together the onions, mint, ginger and lime zest.
3
Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface.
4
Place a piece of salmon in the center of each square.
5
Top each with an equal amount of the onion mixture.
6
Fold in the edges of the foil and crimp to seal.
7
Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12-15 minutes.
8
Meanwhile, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno and mint.
9
To serve, transfer the contents of each packet onto an individual plate and top with salsa.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 spring onions, thinly sliced (including green portions), 1 1/2 teaspoons of fresh mint, chopped, 1 teaspoon fresh ginger, grated, 3 tablespoons lime zest, grated, and more.

Yes, Poached 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.

That's it — enjoy your meal!

Poached Salmon With Melon Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions