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1. For salsa, in a medium bowl, stir together melon, sweet pepper, lime juice, basil, and 1/8 teaspoon each salt and ground black pepper. Cover and chill until serving time or up to 2 hours.
2. Slice salmon filets lengthwise into 1 1/2-inch wide strips. Thread each salmon strip accordian-style onto skewers. Brush with olive oil. Season with 1/8 teaspoon each salt and black pepper.
3. For a charcoal grill, grill skewers on the well-oiled rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until fish flakes when tested with a fork, turning once halfway through grilling. (For a gas grill preheat grill. Reduce heat to medium. Place skewers on a well-oiled grill rack, cover, and grill as above.) Serve skewers on hot cooked rice topped with salsa.