Prep 15 mins
Cook 15 mins
A lovely way to fix salmon from the Hawaiin Islands. I got this recipe from Kosher Cooking.
- 6 (1020.58 g) salmon fillets
- 9.85 ml olive oil, plus
- 14.79 ml olive oil, divided
- 59.16 ml lemon juice, divided
- 19.71 ml minced fresh ginger, divided
- 1 medium red bell peppers or 1 medium yellow bell pepper, diced
- 1 small red onion, finely chopped
- 2 (453.59 g) can crushed pineapple
- 118.29 ml golden raisin
- 1.23 ml cayenne pepper
- 709.77 ml torn fresh spinach
- 709.77 ml 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.
- (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.
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.
This was a hit at my house. I prepared the full amount of marinade for two salmon fillets and halved the amount of salsa; served salsa over the salmon, on top of the bed of greens. Very refreshing taste, and I've been instructed by my DH to mention that in his opinion this salsa would be a nice accompaniment to baked ham or grilled ham steaks- I concur. Thanks for posting!