Pair grilled salmon with a quick refreshing salsa; perfect for a hot summer's day.

Grilled Salmon and Watermelon-Mango Salsa Wraps

Make Watermelon-Mango Salsa: Combine watermelon, mango, black beans, corn, bell pepper, chopped green onions, parsley, chopped serrano pepper, lime zest, and juice, garlic, 1/4 teaspoon salt in a medium bowl. Cover and refrigerate until ready to serve.

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.

Make Lime Cream: Combine Greek yogurt, lime zest, lime juice, and parsley in a small bowl. Season, to taste, with salt. Cover and refrigerate until ready to serve.

Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Rinse fish; pat dry with paper towels. Combine oil, remaining 1/2 teaspoon salt, black pepper, and cayenne pepper. Rub mixture all over fish. Grill salmon 4 to 6 minutes or until fish flakes easily when tested with a fork (145 degrees), turning once halfway through.

Stack two lettuce leaves together for each wrap. Add 1 oz. salmon and 1/4 cup salsa. Top with 1 teaspoon Lime Cream and, if desired, additional serrano pepper slices. 