1/1 Photo of Hawaiian Salmon With Pineapple Salsa
A lovely way to fix salmon from the Hawaiin Islands. I got this recipe from Kosher Cooking.
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Units: US | Metric
- 6 (6 ounce) salmon fillets
- 2 teaspoons olive oil, plus
- 1 tablespoon olive oil, divided
- 4 tablespoons lemon juice, divided
- 4 teaspoons minced fresh ginger, divided
- 1 medium red bell peppers or 1 medium yellow bell pepper, diced
- 1 small red onion, finely chopped
- 2 (8 ounce) cans crushed pineapple
- 1/2 cup golden raisin
- 1/4 teaspoon cayenne pepper
- 3 cups torn fresh spinach
- 3 cups torn fresh romaine lettuce
- 1Rinse the salmon in cool water and pat it dry.
- 2In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
- 3Coat both sides of fish with the mixture and refrigerate for up to an hour.
- 4While the fish marinates prepare the Pineapple Salsa.
- 5Heat the remaining oil in a medium skillet.
- 6Add the yellow pepper and onion and sauté until soft about 4 minutes.
- 7Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
- 8(Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
- 9Grill 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.
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Nutritional Facts for Hawaiian Salmon With Pineapple Salsa
Serving Size: 1 (341 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 331.5
- Calories from Fat 89
- Total Fat 9.8 g
- Saturated Fat 1.5 g
- Cholesterol 87.5 mg
- Sodium 129.8 mg
- Total Carbohydrate 26.3 g
- Dietary Fiber 2.5 g
- Sugars 20.0 g
- Protein 35.3 g