summer salad

I wound up wandering around the Union Square greenmarket yesterday and started getting inspired by all that's fresh and fruity. Picked up an in-season cantaloupe and some orange mint and found, when I swung by Whole Foods to round things out, that some gorgeous wild salmon was on sale. So I put together:

Salmon Ceviche and Cantaloupe Salad
0.5 lb salmon
1 small jalapeno, diced
1/3 red onion, diced
Juice of 2-3 limes
1/4 cantaloupe, balled or chopped
Mixed greens
Orange Mint
Salt to taste

Put the salmon, pepper, and onion in a bowl with lime juice to cover and let it "cook" for an hour in the refrigerator.

Make melon balls, out them over the salad greens, and pour the salmon over; the lime juice serves as a light dressing. Top with shredded mint and salt, toss, and serve.