Blackened Salmon w/Melon Salsa

Chef Paul Stecklein


4 -5ounce salmon filet
3 tablespoons cajun spice
2 tablespoons olive oil

Melon Salsa:
¾ cup diced honey dew
¾ cup diced cantaloupe
¾ cup diced watermelon
3 tablespoons fine diced red onion
1 small jalapeno diced
¼ teaspoon cumin
1 tablespoon fine chopped cilantro
1 small lime juiced
1 tablespoon honey


Prepare melon salsa and blend well. Cover and refrigerate for twenty minutes.
Heat a large nonstick skillet to a medium high heat or a griddle at 350 degrees.
Season filets with Cajun spice, put olive oil in pan and place filets flesh side down and cook for 3 to 4 minutes and turn over. Adjust heat as needed so filets do not burn. Cook to 145 degrees.