Ingredients:

1/4 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 to 1/4 teaspoon crushed red pepper flakes

2 boneless skinless chicken breast halves

SALSA:

1/3 cup each diced cantaloupe, honeydew and watermelon

2 tablespoons diced celery

2 teaspoons minced fresh mint or 1/4 teaspoon dried mint

2 teaspoons chopped crystallized ginger

2 teaspoons lime juice

2 teaspoons honey

1/4 teaspoon lime zest

Directions:

In a small bowl, combine the salt, ginger, nutmeg and pepper flakes; rub over chicken. Grill, covered, over medium heat or broil 6 in. from the heat for 6 minutes on each side or until a meat thermometer reads 170°. Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chicken.

Serves 2

Ingredients:

2- 6 ounce salmon fillets

1 medium plum tomato, roughly chopped

1 onion, roughly chopped

1 clove garlic, minced

1 small jalapeño pepper, seeded and roughly chopped

1 teaspoon cider vinegar

½ teaspoon chili powder

¼ teaspoon  ground cumin

¼ teaspoon  salt

3 dashes Tabasco sauce

Directions:

Preheat oven to 400°F. Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce in a food processor; process until finely chopped and uniform. Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.

Serves 2