Grilled Salmon with Watermelon Panzanella

Watermelon is the wonder food. One of the most nutritious fruits, it is versatile in sweet and savory dishes. This was inspired by a meal at The Chart House, where Alaskan salmon was grilled and served on a bed of watermelon panzanella. I am still trying (quickly) to work through an abundance of basil (grilled corn, tomato and basil salad tomorrow, maybe?). Watermelon, cucumber, basil chiffonade, feta, garlic, balsamic vinegar and olive oil.

There was a spice in the dish that I could not place. It was reminiscent of Indian spices. Maybe cardomom? Maybe coriander? I attempted to ask but the server returned from the kitchen and stated that the salmon is simply seasoned, with only salt and pepper. No, I asked about the panzanella....I've had two glasses of wine...forget it...not very motivated to follow up.

I've tried this with both. I think I prefer the coriander. The  ground seed adds a little something without the over-the-topness of fresh cilantro. Mangia!

Grilled Salmon with Watermelon Panzanella


You could add Kalamata olives and red onion
if you'd like.

 Salmon fillets (I detest farm-raised, they are environmentally nuclear, and just not right)

3 cups cubed seedless watermelon

1 cup cubed, seeded, peeled cucumbers

2 cloves garlic

Good sized handful basil leaves, sliced into a chiffonade

2 cups croutons made from good Italian bread, toasted in oven

1/4 cup feta cheese crumbles

3 tbsp. good olive oil

2 tbsp. good balsamic vinegar

1/4 tsp. ground cardomom or coriander

Toss the salad ingredients. Grill the salmon. Place salmon on top of salad. Eat!