Salmon with Summer Salsa from Good Houskeeping

I paired this dish with a crisp white wine and a side of steamed green beans.

Ingredients

2 cup(s) cubed cantaloupe cut into 1/3-inch pieces

1 cup(s) cubed honeydew cut into 1/3-inch pieces

1/4 cup(s) packed fresh cilantro leaves, finely chopped

2 tablespoon(s) finely chopped fresh mint leaves

1  jalapeño chile, stemmed, seeded, and finely chopped

2 tablespoon(s) fresh lime juice

Salt

Pepper

2 tablespoon(s) grated peeled fresh ginger

2 teaspoon(s) curry powder

4 piece(s) (6 ounces each) skinless salmon fillet

2 teaspoon(s) vegetable oil

Directions

In medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeño, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.

In small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly all over non-skin side of each fillet.

In 12-inch nonstick skillet, heat oil on medium 1 minute. Add salmon, ginger side down, and cook 10 minutes or until salmon just turns opaque in center, turning over once. Serve salmon with melon salsa.