Hawaiian Salmon With Pineapple Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A lovely way to fix salmon from the Hawaiin Islands. I got this recipe from Kosher Cooking. Ingredients:
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:
1. Rinse the salmon in cool water and pat it dry.
2. In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
3. Coat both sides of fish with the mixture and refrigerate for up to an hour.
4. While the fish marinates prepare the Pineapple Salsa.
5. Heat the remaining oil in a medium skillet.
6. Add the yellow pepper and onion and sauté until soft about 4 minutes.
7. Add 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.).
9. 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.
10. Enjoy!
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