Poached Salmon With Melon Salsa

Another healthy recipe from The Mayo Clinic Williams-Sonoma cookbook.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  spring onions, thinly sliced (including green portions)
• 1 1⁄2 teaspoons of fresh mint, chopped
• 1  teaspoon fresh ginger, grated
• 3  tablespoons lime zest, grated
• 1 1⁄2 lbs salmon fillets, skinned and cut into 6 pieces

• For Melon Salsa

• 1 (3 lb)  honeydew melon, peeled,seeded and cut into 1/2 inch cubes
• 1  yellow bell pepper, seeded,stemmed and cut into 1/2 inch squares
• 1⁄4 cup lime juice
• 1⁄2 red onion, chopped
• 1  jalapeno chile, minced
• 2  tablespoons of fresh mint, chopped

Directions

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