Servings: Serves 6 people
6 firm salmon fillets (6 oz each)
2 tsp (+ one Tbsp) oil, divided
4 Tbsp lemon juice
4 tsp minced fresh ginger
1 medium yellow bell pepper, diced
1 small sweet onion, finely chopped
2 cans (8 oz) crushed pineapple
1/2 cup golden raisins
1/4 tsp cayenne pepper
3 cups torn fresh spinach
3 cups torn fresh romaine
Rinse the fish in cool water and pat dry.
Combine 2 tsp oil, 2 Tbsp lemon juice, and 1 tsp of ginger, then coat both sides of the fish. Refrigerate for up to one hour.
To prepare the pineapple salsa, heat the remaining oil in a medium size skillet.
Add yellow pepper, cayenne pepper, and onion, then sauté until soft (about 4 minutes).
Add crushed pineapple, raisins, and the remaining lemon juice and ginger.
Sauté until the pineapple is warm (about 4 minutes longer). (The salsa can be made ahead up to 24 hours, but bring to room temperature before using.)
Grill the fish 4 to 5 inches from the heat, turning once, until it 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 fillets).
Divide the spinach and romaine among six plates and place a grilled fish on each. Top with the pineapple salsa as a dressing.