Barbara Jean Beatty of our concierge service gave me this recipe using ingredients mostly available at our market. It is, simply put, the best salsa I have ever had or made but it does take some chop, grate and dice time.
Marinate salmon fillets for 20 to 30 minutes in two cups puréed watermelon, 3 oz (3 to 4-inch long piece) grated fresh ginger, 1 cup sake, 1 Tbsp soy sauce, 1 Tbsp rice wine vinegar, 1 tsp crushed red pepper flakes, and 1 tsp salt.
For the salsa: 1 cup diced and seeded watermelon, about 1/4 cup diced red onion, 1/2 cucumber diced, 1 Tbsp toasted (dark) sesame oil, 1/2 cup rice wine vinegar, 1 tsp red pepper flakes, 3 to 4 leaves of fresh mint chopped, 1/4 bunch of cilantro chopped, 2 tsp sugar and 1/2 cup extra virgin olive oil.
Mix and adjust seasoning and sesame oil to taste. Grill the salmon fillets or roast in a preheated olive oiled baking dish at 350° for 15 to 20 minutes.
Arrange the fillets on a bed of mixed lettuces, garnish with cherry tomatoes. Top the salmon and the lettuces with salsa.