1. Cut the honeydew into quarters lengthwise (through the stem and flower ends), remove the seeds, and cut away the rind. Slice each quarter into 4 wedges, again from end to end, and sprinkle the wedges with the lime juice.
2. Wrap a slice of salmon around the middle of each melon wedge, and place the wedges on individual plates (2 per person) or on a serving platter. Sprinkle the melon and the salmon lightly with the pepper and (if desired) dill before serving the dish.
Wine Pairing(s)
Mattie's Perch Chardonnay
Dr. Heidemanns-Bergweiler Riesling Spätlese 'Bernkastel alte Badstube am Doctorberg'
Bulletin Place Chardonnay South Eastern Australia
S.A. Prum 'Essence' Riesling
Greg Norman Sparkling Chardonnay-Pinot Noir
Gordon Brothers 'Late Harvest' Gewurztraminer
Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'
Hirschbach & Söhne Riesling Auslese 'Piesporter Goldtröpfchen'
Jekel Gewurztraminer
S. Anderson Brut
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