To make the Curried Pineapple and Goat Cheese Salad combine the chopped pineapple, grape tomatoes, jalapeno, cilantro and black beans in a large bowl. Add the lime juice, curry powder, chili powder, cayenne and a pinch of salt. Give it all a good toss. Now add the goat cheese and toss again, cover and refrigerate until ready to serve.

Preheat the grill to medium high heat.

In a glass measuring cup or bowl combine the ketchup, soy sauce, orange juice, molasses, curry powder, cayenne pepper, ginger, garlic and olive oil. Whisk to combine.

Add the salmon to a medium size bowl or gallon size Ziploc bag and rub with about 1/4 cup of the sauce. Reserve the remaining sauce for later.

When the grill is hot, add the salmon, flesh side down. Grill about 3-4 minutes and then flip, baste with a little of the jerk sauce and grill about another two to three minutes. Remove the salmon from the grill, allow to cool a few minutes and then remove the skin from the salmon and cut into four equal pieces.

Divide the curried pineapple and goat cheese salad among dinner plates and top each plate with a piece of salmon. Garnish with crumbled goat cheese and fresh cilantro if desired.

1. Using a sharp knife cut the watermelon in half. Use a melon baller to scoop out the watermelon or cut sections of the watermelon out and then dice.

2. Add half the watermelon, half the strawberries, half the blackberries, half the blueberries and half the pineapple to a large bowl. Drizzle the juice of 1 lemon over the fruit and then sprinkle with half the mint or basil. Top that with half of the valbreso feta. Now add the remaining, watermelon, strawberries, blackberries, blueberries and pineapple. Drizzle again with the juice of 1 lemon and the remaining mint or basil. Sprinkle with the remaining Valbreso Feta.

3. Carefully scoop the fruit into the empty watermelon bowls. Serve immediately or cover with plastic and place in the fridge for up 6 hours.