britannia.org Recipe Bin: Hawaiian - Entrees: Fish & Seafood

The Recipe Bin: Hawaiian - Entrees: Fish & Seafood

Hawaiian Salmon With Pineapple Salsa

6 6-ounce salmon fillets

2 teaspoons olive oil

1 tablespoon olive oil, divided

4 tablespoons lemon juice, divided

4 teaspoons 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 teaspoon cayenne pepper

3 cups torn fresh spinach

3 cups torn fresh romaine lettuce

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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