| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons grape seed oil
- Six 6-ounce skin-on salmon fillets
- 1 tablespoon sea salt
- 1 teaspoon ground pepper
- 1/2 cup white balsamic vinegar
- 2 tablespoons sugar
- 1/2 cup julienned red onion
- 1 cup small-diced Roma tomatoes
- 3 cups large-diced seedless watermelon, rind removed
- 1/4 cup fresh basil leaves, chiffonade
Instructions
- For the salmon: In a saute pan over medium-high heat, add the oil and allow to warm. Next, sprinkle the salmon fillets with the salt and pepper. Then, add to the oil, skin-side up, and allow to sear for 3 to 4 minutes. Reduce the heat to medium, flip the fish and repeat cooking until desired temperature, 3 to 4 minutes. Once cooked, remove from the pan and allow to rest for 4 to 5 minutes before serving.
- For the salad: In a saucepan over high heat, combine 2 cups water, the white balsamic vinegar and sugar. Stir the mixture and heat until the sugar is fully dissolved. Once the sugar is dissolved, add the onions and cook for 3 minutes. Then add the tomatoes and cook for a final minute. Once the tomatoes have cooked, remove from the heat and toss in the watermelon and basil. Portion to plate and finish with the seared salmon.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 347 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 27 g |
| Cholesterol | 70 mg |
| Sodium | 552 mg |
| Serving Size | 1 of 8 servings |
| Calories | 347 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 27 g |
| Cholesterol | 70 mg |
| Sodium | 552 mg |
Reviews
I saw Robert Irvine prepare this dish on “Restaurant Impossible” and thought, “hmm, interesting, who would ever think to cook watermelon?” My fiance, who is just as passionate about cooking as I am, also wanted to try Irvine’s interesting combination of ingredients. We cut the recipe in half for the two of us, bringing the total cost to just over $10. This meal took us little time to prepare and cook and when we each took a our first perfect bite, we were both dancing with excitement as each bite emitted a symphony of delectable flavors. The watermelon was refreshingly delicious and absorbed all the surrounding flavors of the dish. We both highly recommend this wonderful creation. Thank you Chef Irvine for sharing.
Very tasty, good combination. Loved it.
I’ve made this recipe several times, and as Robert Irvine would say, “Oh, oh, oh MY GOD!”