Name: Hawaiian Salmon With Pineapple Salsa
Yield: 6 servings

The Recipe Bin: Hawaiian - Entrees: Fish & Seafood

Hawaiian Salmon With Pineapple Salsa



6 6-ounce Salmon Fillets 2 tsp Olive Oil 1 tbsp Olive Oil (Divided) 4 tbsp Lemon Juice (Divided) 4 tsp Minced Fresh Ginger (Divided) 1 medium Red Or Yellow Bell Pepper (Diced)	1 small Red Onion (Finely Chopped) 2 8-ounce cans Crushed Pineapple ½ cup Golden Raisins ¼ tsp Cayenne Pepper 3 cups Fresh Spinach (Torn) 3 cups Fresh Romaine Lettuce (Torn)



Rinse the salmon in cool water and pat it dry.
In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
Coat both sides of fish with the mixture and refrigerate for up to an hour.
While the fish marinates prepare the Pineapple Salsa.
Heat the remaining oil in a medium skillet.
Add the yellow pepper and onion and sauté until soft about 4 minutes.
Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks. (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.)


Makes approximately 6 servings.

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Database Last Updated: March 27 2024.
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