Salmon with Melon Salsa

There’s no place like home.

Eric and I got home less than 24 hours ago from our first vacay for the summer.

We went camping for 5 days, in the mountains. It was hot, it was cold, it rained, it rained again, our tent flooded, our tent collapsed, not once, not twice, but three times. We laughed. We cried. We might have cursed under our breath more times than I dare share with my Mother.

So 5 days, 17 hours, 1056 miles (round trip) and 4 showers later we are back home safe and sound.

I love camping and had a great time despite our crazy adventures!

But camping is a lot of work and lacks certain things, like you know, plumbing.

And technology. I had very little cell phone service and no internet on my phone while there. I missed being in touch with the outside world for those five days (and am totally behind on EVERYTHING now) but at the same time I enjoyed the disconnect. The peacefulness of not needing to check in, up load, return emails and messages. No blogging, no tweets, no Facebook, no deadlines or conference calls. Total peace and quiet and solitude.

I also missed my kitchen. Don’t get me wrong, we ate like kings for those 5 days, Cajun sausage, eggs and hash browns, burgers; (I plan to do a whole post about camping cooking soon) but missed fresh fruit and veggies (and ice cold drinks). So badly, that on our way home we stopped for salads and seriously couldn’t wait to rip into it!

This meal is the perfect, recover from camping, light and refreshing fill my body with lacking nutrients type of meal.

One Year Ago: Chili Meatball Subs
Two Years Ago: Memphis Style BBQ Pork Sandwiches
Three Years Ago: French Onion Pork Chops

Salmon with Melon Salsa

Printable Version
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4

1/2 cup fresh, pineapple, diced

1/2 cup cantaloupe, diced

1/2 cup honeydew melon, diced

1 jalapeno, seeded and minced

1/4 cup fresh cilantro

1/2 cup honey

2 limes, juiced and zested

2 tablespoons olive oil

Salt and pepper, as needed

4 (6.0 ounce fillet) salmon

Combine the fruit, jalapeno, cilantro, ¼ cup honey, and zest and juice from one lime in a bowl, mix lightly and set aside.

In another bowl combine reaming honey, lime juice and zest and olive oil. Place salmon in baking dish and season with salt and pepper. Pour honey and olive oil mixture over salmon.

Preheat broiler and for broil salmon for 10-12 minutes or until fish flakes easily with fork.

Serve salmon topped with melon salsa.

adapted from Food on the Table