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Salmon with Jalapeno-Melon Salsa - Foodess
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5

Grilled Salmon with Avocado-Melon-Cucumber Salsa

Simply grilled salmon topped with a fresh, summery salsa of avocado, sweet melon, cucumber and jalapeño brightened with lime and mint. Light, vibrant and fast.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: grilled salmon with avocado, grilled salmon with melon, Salmon with fruit salsa, salmon with salsa
Servings: 4 servings
Author: Jennifer Pallian BSc, RD

Ingredients

For the salsa

  • 1 avocado diced
  • ½ medium cantaloupe or other sweet, ripe melon, diced
  • 1-3 inch piece cucumber diced
  • 1 shallot finely chopped
  • 1/2-1 jalapeno finely chopped; remove seeds and start with less if less heat is desired
  • 1 lime juiced
  • 1 ½ tbsp finely chopped fresh mint or cilantro or basil leaves
  • salt and pepper

For the salmon

  • 1 skin-on salmon filet approx. 1 1/2 lbs
  • vegetable oil for grill grates
US Customary - Metric

Instructions

  • Make the salsa: Toss all the salsa ingredients together in a medium bowl, starting with the lesser amount of jalapeño and adding more to taste (some are very hot, others more mild). Season to taste with pinches of salt and a bit of pepper. Set aside.
  • Grill the salmon: Preheat the grill on high heat and oil the grates.
    Season the salmon generously with salt and pepper. Grill, skin-side up, for 5 minutes with the lid closed.
    Carefully flip the fish (two metal spatulas help), close the lid, and cook an additional 2–4 minutes, until a paring knife inserted in the thickest part reveals the fish is mostly opaque with just a trace of translucent, darker flesh in the center (it'll continue cooking a bit off the grill). Aim for 125ºF internal temp in the thickest part.
    Transfer to a serving platter and top with the salsa.

Notes

Start the salsa first: Let it sit while the salmon grills so the flavours meld; taste and adjust the jalapeño heat.
Skin-side up first: Grilling flesh-side down first gives nice marks, then flip to crisp the skin and finish.
Don't overcook: Pull it when just a trace of translucent centre remains — carryover heat finishes it.
Swap the herb: Mint, cilantro or basil all work in the salsa.

Nutrition

Calories: 370kcal | Carbohydrates: 12g | Protein: 33g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 300mg | Potassium: 800mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg