Preparation
25 minutes
Cook Time
10 minutes
Serves
4
Cooking Level
Easy
Directions
Step 1
In medium bowl, combine melon, cantaloupe, cilantro, mint, jalapeño, lime juice, salt, and pepper. Mix well and set aside.
Step 2
In small bowl, stir together ginger, curry powder, salt, and pepper. Spread mixture evenly all-over non-skin side of each fillet.
Step 3
In 12-inch nonstick skillet, heat oil on high. Add salmon skin side down and cook for 10 minutes. Place fillet on plate, spoon salsa on top of salmon and garnish with a lime wedge.