Glazed Salmon with Watermelon Salsa
Instructions:
We love blending sweet and spicy flavors, so we added a jalapeño chile to the fruit salsa—with delicious results. Watermelon Salsa 1 lime 4 cups (1â„2-inch cubes) seedless watermelon (from about 21â„2-pound piece) 1â„4 cup loosely packed fresh mint leaves, chopped 2 tablespoons chopped green onions 1 small jalapeño chile, seeded and finely chopped (1 tablespoon)
Makes 4 main-dish servings. Prep: 20 minutes Grill: 9 minutes
- Glazed Salmon
- 1â„4 cup hoisin sauce
- 1â„2 teaspoon Chinese five-spice powder
- 4 salmon steaks, 1 inch thick (about 6 ounces each)
- Prepare outdoor grill for covered direct grilling over medium heat.
- Meanwhile, prepare salsa: From lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In serving bowl, toss lime peel and juice with watermelon, mint, green onions, and jalapeño. Makes about 32â„3 cups.
- In cup, stir hoisin sauce and five-spice powder.
- Place salmon on grill over medium heat. Brush salmon with half of hoisin mixture. Cover grill and cook salmon 3 minutes. Turn salmon over and brush with remaining hoisin mixture. Cover grill and cook 3 minutes. Turn salmon over again and cook until just opaque throughout, about 3 minutes longer. Serve salmon with salsa.