Glazed Salmon with Watermelon Salsa
4 cups (1/2-inch cubes) seedless watermelon (from about 2 1/2-pound piece)
1/4 cup loosely packed fresh mint leaves, chopped
2 tablespoons chopped green onions
1 small jalapeño chile, seeded and finely chopped (1 tablespoon)
1/4 cup hoisin sauce
1/2 teaspoon Chinese five-spice powder
4 salmon steaks, 1 inch thick (about 6 ounces each
Prepare outdoor grill for covered direct grilling over medium heat.
2. Meanwhile, prepare salsa: From lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In serving bowl, toss lime peel and juice with watermelon, mint, green onions, and jalapeño. Makes about 3 2/3 cups.
3. Prepare salmon: In cup, stir hoisin sauce and five-spice powder.
4. Place salmon on hot grill rack over medium heat. Brush salmon with half of hoisin mixture. Cover grill and cook salmon 3 minutes. Turn salmon over and brush with remaining hoisin mixture. Cover grill and cook 3 minutes. Turn salmon over again and cook until just opaque throughout, about 3 more minutes. Serve salmon with Watermelon Salsa