Now You're Cooking: Seared salmon and water melon salad

Salmon fillets - 2X 3 oz.

Water melon - 2X 5 inch rounds

Maple syrup - 3 oz.

Chipotle in adobo sauce puree - to taste

Cooked bacon - 1 tbsp.

Feta cheese - 2 tbsp.

Strawberries - 2 each

Mint - as needed

Mix the maple syrup with the pureed chipotle peppers to taste. The chipotle peppers are quite hot so be careful. Cook the salmon in a pan or on the BBQ while you fry the bacon. While those are cooking, place the water melon on the plate. Place the cooked salmon on top. And then place the feta, strawberries and cooked bacon over top. Drizzle the maple chipotle sauce over top and garnish with fresh mint.

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