Broiled Salmon with Watermelon-Avocado Salsa

Serves 4

Broiled Salmon with Watermelon-Avocado Salsa

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Ingredients

For the salsa:
• 2 tablespoons (30 mL) lime juice
• 1 small jalapeño, seeds removed, diced
• 3 green onions, chopped
• 1/4 cup (60 mL) cilantro leaves, chopped
• 1 cup (250 mL) seedless watermelon, diced
• 2 large avocados, diced
• 1/2 cup (125 mL) crumbled queso fresco
• Kosher salt
For the salmon:
• 1 cup (250 mL) watermelon juice*
• 2 tablespoons (30 mL) agave
• 2 tablespoons (30 mL) soy sauce
• 1 clove garlic, grated with microplane
• 1 tablespoon (30 mL) canola oil
• Four 6-ounce (170g) salmon filets
• Kosher salt
• Freshly ground black pepper

Instructions

1. Begin by making the salsa. In a medium bowl, combine the lime juice, jalapeño, green onions, and cilantro leaves. Whisk to combine, then add the watermelon and avocados to the bowl. Top with crumbled queso fresco. Season to taste with salt and gently toss to combine. Set aside.
2. Preheat the broiler and move a rack to the upper third of the oven. Combine the watermelon juice, agave, soy sauce and garlic in a liquid measuring cup and set aside.
3. Heat the canola oil in a large, oven-proof, nonstick skillet over medium high heat. Add the salmon and cook for 2 to 3 minutes, then flip and repeat on the second side.
4. Add the watermelon juice mixture to the pan and bring to a simmer. Cook for 1 to 2 minutes or until the liquid has reduced slightly. Turn the salmon to coat it with the sauce, then transfer the pan to the oven. Broil for 2 to 3 minutes, or until the salmon begins to get slightly crisp and brown on top.
5. Season to taste with salt and pepper, then transfer to a serving platter. Top with the salsa and additional glaze from the pan. Serve immediately.
6. * To make your own watermelon juice, put 2 cups cubed seedless watermelon in a food processor and pulse until smooth. Pour the puree through a fine mesh sieve, pressing the juice through with a spoon or spatula. This should yield about 1 cup of juice