On a hot summer day few things beat fresh watermelon, seafood, and a glass of Riesling on the patio! Before the summer sun fades, I recommend picking up a bottle of Synchromesh, Tantalus or 8th Generation Riesling and giving this recipe a try!
Quick enough for a weeknight meal, and extremely healthy – you will have just elevated your weeknight dining game to a 10!
4 skinless salmon fillets
3 garlic cloves, minced
½ tsp sea salt
½ tsp cracked pepper
2 tbs paprika
1/4 tsp cayenne pepper
1.5 tsp lemon juice or lime juice
1 tsp lemon or lime zest
1 tbsp olive oil
Whisk garlic, salt, pepper, paprika, cayenne, lemon/lime juice, zest and olive oil together in a small bowl. Rub salmon fillets evenly with the garlic oil mixture and let marinate for 35 minutes. While marinating, begin preparation of relish.
Tomato- Watermelon Relish
1 cup diced fresh tomatoes
1 cup diced fresh watermelon
1 avocado diced
1/2 Cup corn kernels
1.5 tsp lemon or lime zest
2 tbs lemon/lime juice
1/2 tsp sea salt
Pinch fresh pepper
1/3 cup fresh cilantro, chopped
1 tsp olive oil
Preparation: Mix all ingredients, cover and refrigerate until ready to serve with the salmon
Cook the Salmon:
Heat a skillet on the stove on med/high heat. Melt butter and transfer salmon fillets to skillet. Cook each side until brown crust forms, flipping once in between. Remove when browned but fillet is still moist and flaky inside. *Timing will vary based on the thickness of your fillet.
*Tip: to test salmon for “doneness” – insert a cold knife briefly into the thickest part of the fillet – remove quickly and feel the knife – if it is still cool to the touch, the salmon needs more time. You will likely be able to take a quick peak as well to see if the colour of your fish has changed – but do not do this too often!
Top Salmon with 1/2 cup of Relish (or more!) and enjoy with a side of rice!
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