Great for the summertime BBQ! Cool and refreshing especially using this summer's new little watermelons with the thin rind and sweet centers.
Combine oil, juice, soy, mustard, ginger and garlic...pour over salmon steaks. Let stand at room temperature for about 1 hour or refrigerate in refrigerator for longer. turn steaks once to cover with marinade. Drain, reserving marinade. Put steaks on medium heat for about 3 minutes per side, brushing with reserved marinade. Turn again and cook 3 more minutes or till salmon just turns opaque throughout. Serve with salsa.
Meanwhile prepare salsa. From the lime grate 1 tsp. peel and squeeze 1 T. juice. In a serving bowl, toss the lime peel and juice with watermelon cubes, mint, green onions and jalapeno. Makes about 3 2/3 cups.
4 salmon steaks or filets
1/4 cup cooking oil
2 T. lemon juice
2 T. soy sauce
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1/8 tsp. garlic powder
4 cups seedless watermelon
1/4 cup loosely packed fresh mint leaves, chopped
1 small jalapeno chile, seeded and finely chopped, (about 1 T.)