“What do we have in the fridge?”
“Half a watermelon.”
“OK, what else?”
“Some pineapple…and…yeah, no, that’s about it.”
Right. One of those fridge days. So what to make with this fruit combo? How about adding in some black beans, jalapeno and red pepper to make a filling, healthy salsa and using it to top a piece of baked salmon? Done and done! This would also work really well with tilapia if you’re not up for salmon.
This was a simple and hearty meal that left me very satisfied. Definitely a keeper!
2 salmon filets
2 c (roughly) watermelon, cubed
2 c (roughly) pineapple, cubed
1 can (14 oz) black beans, drained & rinsed
1 avocado, diced
1 jalapeno, seeded and finely diced
1 sweet pepper, diced
1 lime, juiced
salt & pepper
handful of cilantro, chopped (optional)
1. Preheat your oven to 375F. Line a baking sheet with foil. Place the salmon on the foil, coat with a drizzle of olive oil and season with salt & pepper.
2. Place the fish in the oven and bake for 13 – 15 minutes.
3. In a medium bowl, mix together the watermelon, pineapple, jalepeno, avocado, sweet pepper, black beans, cilantro and lime juice. Stir and add salt & pepper to taste. (*Depending on how spicy you like your food, you might want to add a little hot sauce to the salsa in addition to the jalapeno.)
4. Remove the fish from the oven. Plate and top with the salsa.