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Hawaiian Grilled Salmon Salad With Pineapple
Yield: 6 servings
6 Firm fish steaks or fillets
- salmon, halibut, swordfish
- tuna, mahimahi, amberjack
- or opah
- about 6 ounces each
2 ts + 1 tb oil; divided
4 ts Lemon juice; divided
4 ts Minced fresh ginger; divided
1 Medium yellow bell pepper
1 Small sweet onion
- or red onion
- finely chopped
2 cn Crushed pineapple in juice
- 8 ounce cans
1/2 c Golden raisins
1/4 ts Cayenne pepper
3 c Torn fresh spinach
3 c Torn fresh romaine
Rinse fish in cool water and pat dry. Combine 2 teaspoons oil, 2
tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish.
(Refrigerate for up to an hour.) To prepare Pineapple Salsa, heat
remaining oil in a medium skillet. Add yellow pepper and onion and saute
until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and
remaining lemon juice and ginger; saute 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 fish 4 to 5 inches from hot coals,
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. Divide spinach and romaine among six plates and place
a grilled fish steak on each. Top with pineapple salsa as a dressing.
Yield: 6 servings.
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