450g(1 lb). Salmon (free of skin and bones)
juice of 2 lemons
1 small , sweet , ripe melon (Try for Charenrtais or Ogen )

Dressing:
4 tbs. Sunflower Oil
1 tbs. Lemon juice
30g(1 oz.) peeled root Ginger
1 tbs. honey
1 tsp. Grain Mustard

The night before or about 4 hours before it is needed take the salmon and slice it into slices as thin as you can manage. Lay these pieces on one layer in a flat china or glass dish and pour the lemon juice over them (you may not need all the lemon if they are juicy– just make sure the salmon is covered )
After 4 hours remove the salmon from it’s marinade otherwise it may get too bitter.
Peel the melon and cut it in 4 , discard the seeds and cut each quarter into slices which you fan out on a plate.
Make the dressing:
Beat the lemon, honey and mustard together , grate the ginger finely and then beat in with the oil. Season with salt and pepper.
Lay the pieces of salmon on individual plates on top put the slices of melon and then spoon over the dressing.
Serve immediately.