Salmon contains omega-3 fatty acids (good fats), is low in sodium and is a source of Thiamin, Niacin, Vitamin B6 and Phosphorus as well as protein, Vitamin B12 and Selenium. Cook this salmon in a watermelon juice and then broil for a delicious flaky, crispy texture, complemented by a creamy, sweet and crunchy watermelon avocado salsa.
- 4, 6-ounce salmon filets
- 1 tablespoon (15 mL) canola oil
- 2 tablespoons (30 mL) soy sauce
- 2 tablespoons (30 mL) agave
- 1 clove garlic, grated with microplane
- 1 cup (250 mL) watermelon juice*
- Salt and pepper, to taste
For the Salsa
- 1 cup (250 mL) seedless watermelon, diced
- 2 large avocados, diced
- 1/4 cup (60 mL) cilantro leaves, chopped
- 3 green onions, chopped
- 2 tablespoons (30 mL) lime juice
- 1/2 cup (125 mL) crumbled queso fresco
- Salt, to taste
- In a medium bowl, combine the lime juice, jalapeño, green onions, and cilantro leaves. Whisk to combine, then add the watermelon and avocados to the bowl. Top with crumbled queso fresco. Season to taste with salt and gently toss to combine.
- Preheat the broiler and move a rack to the upper third of the oven.
- Combine the watermelon juice, agave, soy sauce and garlic in a liquid measuring cup and set aside.
- Heat the canola oil in a large, oven-proof, nonstick skillet over medium high heat. Add the salmon and cook for 2-3 minutes, then flip and repeat on the second side.
- Add the watermelon juice mixture to the pan and bring to a simmer. Cook for 1-2 minutes or until the liquid has reduced slightly. Turn the salmon to coat it with the sauce, then transfer the pan to the oven. Broil for 2-3 minutes or until the salmon begins to get slightly crisp and brown on top.
- Season to taste with salt and pepper, then transfer to a serving platter. Top with the salsa and additional glaze from the pan. Serve immediately.
* To make your own watermelon juice, put 2 cups cubed seedless watermelon in a food processor and pulse until smooth. Pour the puree through a fine mesh sieve, pressing the juice through with a spoon or spatula. This should yield about 1 cup of juice.
Recipe courtesy of Watermelon.org