Now is the time to let your imagination soar! Summer fruits make the most delicious accompaniments to any meal. Our chef Jonathan Sheridan came up with this sweet and spicy melon salsa to garnish wild sockeye salmon from the Pacific Northwest.
Take any summer melon (in this case cantaloupe) and dice into 1/2" cubes. Combine in a bowl with some chopped fresh basil and mint. Add diced sweet red pepper, finely diced hot chile pepper, fresh squeezed lime juice, agave syrup and toss. We picked some nasturtium flowers and leaves from the garden which add more color and spice to the presentation. What a great centerpiece for your summer table!