salmon, watermelon, jalapeno, mint + pistachios
Serves: 2 Servings |
Time to Table: >15 Minutes |
Calories: 483 |
Low-Calorie, Paleo, Pescatarian |
Good Source of:
Potassium, Protein, Vitamin A, Vitamin C
A juicy Syrah-based rosé will be amazing with the watermelon and also balance the piquant cilantro.
An American Double IPA is where it’s at.
What movie can you watch over and over and never tire of?
1. Prep Salmon: Pat salmon dry and liberally season with salt and pepper.
2. Cook Salmon: Place a heavy skillet over medium-high 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. Continue cooking until just cooked through the center (about 3 minutes).
3. Prep Salsa Ingredients: While the salmon is cooking, dice half of the watermelon spears (see Pro Tip for a fun way to use the rest). Chop cilantro and mint. Finely dice the jalapeno. Cut lime in half. Chop pistachios.
4. Mix Salsa: In a medium bowl, stir together the watermelon, cilantro, mint, red onion and as much jalapeno as you can handle. Squeeze lime juice over. Salt and pepper to taste.
To Serve: Place salmon on plate and spoon salsa over. Sprinkle with chopped pistachios.
For an easy summer dessert, brush your leftover watermelon spears with oil and grill! Serve with a scoop of lemon sorbet.