2 tablespoons diced red onion
2 tablespoons red wine vinegar
2 tablespoons red wine
1 tablespoon sugar
1 1/2 cups finely diced watermelon
1/4 teaspoon chives
1/4 teaspoons black sesame seeds
Salt and pepper to taste

Make the salsa: Marinate the onion, red wine vinegar, red wine, and sugar for about an hour. Drain liquid from the onions. Combine onions with the remaining ingredients and chill.




4 (6-ounce) salmon fillets
Salt and pepper to taste
4 tablespoons vegetable oil


Divide the watermelon salsa among 4 dinner plates. Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top. Set aside. Heat a heavy-bottomed sauté pan over medium heat. Add enough of the vegetable oil to film the bottom of the sauté pan. Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown. Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare. Remove from heat and place on top of salsa. Sprinkle with a little coarse ground pepper.


Yield: 4 servings