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1 Tbsp Lemon Juice
1 Tbsp minced Basil
1 small Red Onion
1/2 Cantaloupe
2 Tbsp Cooking Oil
2 Tbsp Olive Oil
8 oz Salmon
½ pint Cherry Tomatoes
Preheat oven to 350 degrees.
Chop melon into small cubes and cut cherry tomatoes into quarters. Finely dice the onion.
Combine melon, cherry tomatoes and onion in a small bowl. Toss with olive, lemon juice and basil. Season with salt and pepper, to taste. Set aside to let flavors meld.
Heat oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place them in skillet, skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness). Remove salmon from oven and break into smaller pieces. Divide between two plates and top with tomato melon salad.
Ingredients needed: Salmon, Cantaloupe, Basil, Red Onion, Cherry Tomatoes.
