Pan-Seared Salmon

Meanwhile, peel the cucumber and halve lengthwise, then scoop the seeds out with a spoon. Dice the cucumber and honeydew into ¼-inch cubes. Mince the shallot and mint leaves. Zest and halve the lime.

Make the honeydew-cucumber salsa: in a medium bowl, toss the honeydew, mint, half the cucumber, half the shallot (or less, to taste), and the juice of half the lime. Season with salt and pepper.

Make the citronette: in a small bowl, whisk together 2 tablespoons olive oil, the lime zest, the juice of the remaining lime, the remaining shallot, and a pinch of salt and pepper.

Heat ½ tablespoon olive oil in a large pan over medium-high heat. Season the salmon with salt and pepper on both sides, then add to the pan and cook 3-4 minutes per side, until golden brown and just opaque in the center.