SALSA:

2 c. watermelon, seeded and diced
1 lg. ripe papaya, peeled, seeded and diced
1 lg. Avocado, quartered, seeded, peeled and diced
1/4 c. fresh lime juice
1/4 to 1/2 c. virgin olive oil
1/4 tsp. salt
Jalapeno pepper, seeded and minced, to your taste only, or substitute Tabasco
or hot sauce
1/4 c. scallions, green only, diced
1/4 c. chopped fresh mint leaves

In a medium size bowl, combine the watermelon, papaya, avocado lime juice, olive oil and salt. Add the Jalapeno pepper to your taste, carefully: the heat will build as it sits. Add the scallions and the mint. Cover the surface with plastic wrap and refrigerate until ready to serve. Keeps for about 2 days under refrigeration. Makes about 4 cups.

SALMON:

8 escallopes (1/2 in. thick slices cut from the filet) of salmon about
4 oz. each, trimmed of skin and fat
2 tbsp. olive oil
2 c. watermelon and papaya salsa
4 springs of mint (or other fresh herbs) for garnish

Preheat the grill. Rub the surfaces of the salmon with the olive oil. Place on the grill and cook until seared, about 3 minutes. Turn over and cook until done, testing by firmness, about 1 to 2 minutes, depending on the escalope thickness and the desired level of doneness. Position 2 of the salmon escalopes slightly overlapping on serving plate, then spoon the salsa over them. Makes 4 servings.