FAMOUS DAV E ’ S

Citrus Grilled Salmon

THE PREPARATION FOR THIS RECIPE IS FAIRLY SIMPLE, BUT THE RESULTS ARE

SPECTACULAR. GRILLED MELON AND ORANGE SEGMENTS ARE AN AMAZING CONTRAST

TO THE RICHNESS OF THE SALMON.

4 (6-ounce) salmon fillets

1 teaspoon kosher salt

1 / 2 teaspoon pepper 2 teaspoons olive oil

2 tablespoons lime juice

1 / 2 medium cantaloupe, peeled and cut in 1 1 / 2 -inch wedges 2 navel oranges, segments separated and white membranes removed 1 tablespoon chopped cilantro, for garnish 1. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

2. Season the salmon fillets with the salt and pepper, then rub with the olive oil. Grill until no longer translucent, turning once. Use a wide, flexible spatula to help turn the salmon. Baste both sides with some of the lime juice while the fish is cooking.

3. Grill the cantaloupe wedges just long enough to make diamond-shaped grill marks on one side of each piece. Do n’ t cook it all the way through.

4. Put each fillet on a warmed dinner plate and surround with some of the orange segments and grilled cantaloupe.

5. Garnish with the chopped cilantro.

Serves 4