Hawaiian Salmon With Pineapple Salsa

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 pepper or 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. 1

   Rinse the salmon in cool water and pat it dry.

2. 2

   In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.

3. 3

   Coat both sides of fish with the mixture and refrigerate for up to an hour.

4. 4

   While the fish marinates prepare the Pineapple Salsa.

5. 5

   Heat the remaining oil in a medium skillet.

6. 6

   Add the yellow pepper and onion and sauté until soft about 4 minutes.

7. 7

   Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.

8. 8

   (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).

9. 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. 10

    Enjoy!