Recipe: Mint, Melon, Cucumber Salsa on Salmon

From Executive Chef Barb Peters at The Heartland Spa in Gilman, Illinois

Makes 8 servings

2 cups honeydew melon

2 cups cucumber

4 teaspoons mint

4 teaspoons olive oil

1 pinch red pepper flakes

salt and pepper to taste

32 ounces salmon

6 cups couscous, cooked

mint sprigs and diced tomatoes to garnish

1. Seed and dice the melon and cucumber. Try to make all the pieces the same size—about 1/4”.

2. Chop fresh mint into chiffonade, or thinly sliced strips.

3. Combine melon, cucumber, mint, oil, red pepper flakes, and salt and pepper to taste.

4. Grill salmon steaks.

5. Serve salmon steaks on a bed of couscous, covered with the salsa mixture, and garnish with mint sprigs and diced tomatoes.