Recipe by Sharon123
A lovely way to fix salmon from the Hawaiin Islands. I got this recipe from Kosher Cooking.
Top Review by teresas
Excellent flavor! I cut the recipe down to serve 2. We enjoyed the refreshing taste of the salsa. I believe this would also be great served cold. I served it on top of a mixture of baby spinach and spring mix. Thanks for posting.
- 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
Directions See How It's Made
- 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.
- (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
- 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.