Ingredients

• 2 6-ounce salmon fillets
• canola oil
• 20-ounces watermelon, diced
• 0.4-ounce cilantro, chopped
• 0.15-ounce mint, chopped
• 2-ounce red onion, finely diced
• 0.7-ounce jalapeno, finely diced
• 1 lime
• 0.75-ounce pistachios, roughly chopped

Instructions

1. Pat salmon dry and liberally season with salt and pepper.
2. Place a heavy skillet over medium-high heat until hot. Add 2 tablespoons canola oil. When oil starts to simmer, place the salmon in the pan (skin side down). Cook without moving for 3 minutes then flip over. Cook until crispy on the outside and just cooked through in the center (about 3 minutes).
3. In a medium mixing bowl, stir together the watermelon, cilantro, mint, red onion, and jalapeño. Squeeze juice from lime over. Season to taste with salt and pepper.
4. Place salmon on plate and spoon salsa over. Sprinkle with chopped pistachios.