What you need:
2 tablespoons canola oil 4 (6 ounce) salmon fillets (skin on)
4 cups diced watermelon
1 bunch cilantro, chopped
4 mint sprigs, chopped (plus more for garnish)
½ jalapeno, finely diced ¼ red onion, diced
Juice of one lime ¼ cup chopped pecans Flake sea salt
Coarsely ground black pepper
What To Do:
1. Prep Salmon: Pat salmon dry and liberally season with salt and pepper.
2. Cook Salmon: Place a large heavy skillet over medium-high heat and heat until hot. Add 2 tablespoons canola oil. When oil starts to shimmer, place the salmon in the pan (skin side down). Cook without moving for 3 minutes then flip over. Cook until crispy on the outside and just cooked through in the center (about 3 more minutes).
3. Make Salsa: In a medium bowl, stir together the diced watermelon, cilantro, mint, red onion and jalapeno. Squeeze lime juice over. Salt and pepper to taste.
Place salmon on plate and spoon salsa over. Sprinkle with chopped pistachios and garnish with mint leaves.
Photography by Mary Britton Senseney