Ingredients
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6 (6 ounce) salmon fillets
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2 teaspoons olive oil, plus
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1 tablespoon olive oil, divided
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4 tablespoons lemon juice, divided
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4 teaspoons minced fresh ginger, divided
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1 small red onion, finely chopped
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2 (8 ounce) cans crushed pineapple
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1/2 cup golden raisin
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1/4 teaspoon cayenne pepper
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3 cups torn fresh spinach
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3 cups torn fresh romaine lettuce
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1 medium red bell peppers or 1 medium yellow bell pepper, diced
Instructions
- 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.
- Enjoy!