Glazed Salmon with Cantaloupe Salsa

  • Yield: 6 servings

When cantaloupe is in season, try this delicious salsa which perfectly complements the salmon.


Cantaloupe Salsa
3/4cup coarsely chopped canteloupe
1/4cup chopped red onion
2tablespoons chopped fresh cilantro
1cup cherry tomaotes, halved
2tablespoons olive oil
1tablespoon lemon juice
1teaspoon minced and seeded jalapeno pepper
-- Salt and pepper to taste
1tablespoon margarine, melted
1/2cup light brown sugar
3tablespoons reduced-sodium soy sauce
2tablespoons lemon juice
2tablespoons white wine, optional
2pounds salmon filets
-- Cantaloupe Salsa


  1. To prepare the salsa:  Mix the cantaloupe, onion, cilantro, tomatoes, olive oil, lemon juice, and jalapeno in a small bowl.  Season with salt and pepper.  Let stand for 15 minutes.
  2. To prepared the salmon:  In a shallow glass dish, mix together margarine, brown sugar, soy sauce, lemon juice, and wine.  Add salmon and cover with marinade.  Refrigerate for 30 minutes to several hours.  Place salmon and marinade on foil-lined pan and bake at 400F for 15 minutes or until salmon is done, basting with sauce.  Salmon may be grilled, also.  Spoon Cantaloupe Salsa alongside the salmon.

Nutritional Info *per serving

  • Calories 300
  • Fat 16g
  • Saturated Fat 3g
  • Cholesterol 67mg
  • Sodium 433mg
  • Carbohydrate 16g
  • Fiber 0g
  • Protein 23g