Crispy Skin Salmon with Spicy Watermelon and Berry Salsa

• 4 (6 oz) salmon fillets, skin on
• Extra virgin olive oil
• Kosher salt and freshly ground pepper

Spicy Watermelon and Berry Salsa:

• 2 c watermelon, finely chopped
• 1 c strawberries, finely chopped
• 1 tbsp jalapeño, seeded and minced
• 1 tbsp shallot, minced
• 1 tbsp fresh lime juice
• 1 tsp lime zest
• ¼ tsp kosher salt
• ⅛ tsp ground pepper

Blot both sides of salmon dry with paper towels. Repeat with clean paper towels until very little moisture remains. Brush both sides of salmon with olive oil and season (both sides) generously with salt and pepper to taste.

In a large nonstick skillet, heat 2 tbsp olive oil over medium high heat until very hot but not smoking.

Carefully place salmon in skillet skin side down and cook until skin is very crisp and golden brown and flesh begins to lighten, about 5-7 minutes depending on thickness. Turn salmon (skin should remain on fillets) and cook 1-2 minutes more. Remove to a plate and rest 3-5 minutes.

To make salsa: Stir together all ingredients in a large bowl. Let stand 30 minutes at room temperature before serving.

Serve salmon crispy skin side up topped with watermelon berry salsa.