1/2 c. fresh, pineapple, diced
1/2 c. cantaloupe, diced
1/2 c. honeydew melon, diced
1/4 c. red bell pepper, seeded and diced
1/4 c. fresh cilantro or mint, finely chopped
1/4 c. honey
1/4 c. fresh lime juice
Four 10 oz. portions salmon fillet

Put the fruit, pepper, cilantro, honey and lime juice in a bowl, mix lightly and set aside. Either use outdoor grill to cook the salmon or put the fillets on the second shelf of your oven and bake them for about 10 minutes at 375 degrees or until the fish flakes easily. Dress the fillets with the salsa, and serve with wild rice and a green vegetable such as asparagus spears. Leftover salsa can be refrigerated and served at a later time.