Friday, November 4, 2011

Hawaiian Salmon With Pineapple Salsa

My dinner tonight. The fish and salsa are yummy. The salsa even has a nice kick to it. Here is the recipe which originally came from

Hawaiian Salmon With Pineapple Salsa
A lovely way to fix salmon from the Hawaiian Islands. I got this recipe from Kosher Cooking. — Oct 26, 2004
6 (6 ounces) salmon fillets
1 small red onion, finely chopped
2 teaspoons olive oil, plus
2 (8 ounces) cans crushed pineapple
1 tablespoon olive oil, divided
½ cup golden raisins
4 teaspoons lemon juice, divided
¼ teaspoon cayenne pepper
4 teaspoons minced fresh ginger, divided
3 cups torn fresh spinach
1 medium red bell pepper or yellow bell pepper, diced
3 cups torn fresh romaine lettuce
6 servings Change size or US/metric | 30 minutes 15 mins prep
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!

The recipe was pretty easy. Here is a picture of the ingredients needed.
The salsa has a nice sweet sour taste.
And I broiled the salmon....
Very appetizing!