Hawaiian Salmon With Pineapple Salsa Recipe #102691
A lovely way to fix salmon from the Hawaiin Islands. I got this recipe from Kosher Cooking.
by Sharon123
30 min | 15 min prep
SERVES 6
- 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
- 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!
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5 stars