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Poached Salmon with Melon Salsa
2 green onions, thinly sliced, including green
1 1/2 tsps. chopped fresh mint
1 tsp. grated fresh ginger
3 tbsps. grated lime zest
1 1/2 lbs. salmon fillets, skinned and cut into 6 pieces
Melon Salsa:
1 honeydew melon, about 3 lbs. 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 chili, minced
2 tbsps. chopped fresh mint
Preheat an oven to 450 degrees.
In a small bowl, toss together the onions, mint, ginger and lime zest.
Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface. Place a piece of salmon in the center of each square. Top each with an equal amount of the onion mixture. Fold in the edges of the foil and crimp to seal. Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12 to 15 minutes.
Meanwhile, to make the salsa, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno and mint.
Transfer the contents of each packet onto an individual plate. Top each with an equal amount of the salsa.
Serves 6.
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Poached Salmon with Melon Salsa
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Category: Recipes
Prep Time: Cook Time: Total Time:
Poached Salmon with Melon Salsa
2 green onions, thinly sliced, including green
1 1/2 tsps. chopped fresh mint
1 tsp. grated fresh ginger
3 tbsps. grated lime zest
1 1/2 lbs. salmon fillets, skinned and cut into 6 pieces
Melon Salsa:
1 honeydew melon, about 3 lbs. 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 chili, minced
2 tbsps. chopped fresh mint
Preheat an oven to 450 degrees.
In a small bowl, toss together the onions, mint, ginger and lime zest.
Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface. Place a piece of salmon in the center of each square. Top each with an equal amount of the onion mixture. Fold in the edges of the foil and crimp to seal. Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12 to 15 minutes.
Meanwhile, to make the salsa, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno and mint.
Transfer the contents of each packet onto an individual plate. Top each with an equal amount of the salsa.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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