Poached Salmon with Melon Salsa

January 28, 2005
1-1/2 pound salmon filet, skinned and cut into 6 pieces

Onion Mixture:
2 green onions, thinly sliced including green portion
1-1/2 teaspoons chopped fresh mint
1 teaspoon grated fresh ginger
3 tablespoons grated lime zest


Melon Salsa:
1 honeydew melon (about 3 lbs) peeled, seeded and cut into ½ inch cubes
1 yellow bell pepper, cut into ½ inch squares
¼ cup lime juice
½ red onion, chopped
1 jalapeno chile, minced
2 tablespoons chopped fresh mint

Preheat oven to 450°.
In a small bowl, toss together the onions, mint, ginger, and lime zest.
Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface. Place a piece of salmon in the center of each square. Top each with an equal amount of the onion mixture. Fold in the edges of the foil and crimp to seal. Place the packets in a single layer on baking sheet and bake until opaque throughout, 12-15 minutes.
Meanwhile, to make the salsa; in a medium bowl toss together the melon, pepper, lime juice, onion jalapeno and mint.
To serve, transfer the contents of each packet to plate and top with equal amount of the salsa.
Makes: 6 servings