Grilled Salmon with Pineapple Ginger Salsa
Here's a reason to get outside and fire up the grill. The salsa takes just a few minutes of chopping, and the fresh flavor is totally worth it. Look for wild Alaskan salmon in season in the spring and summer.
1-1/2 cups fresh or canned pineapple, finely chopped
1 small cucumber, peeled, seeded, and chopped
1/2 small organic red bell pepper, seeded and chopped
1 organic jalapeno pepper, seeded and minced
1/4 red onion, chopped
1/4 cup chopped fresh basil
1 tablespoon minced fresh ginger
Juice of 2 small limes
1 heaping tablespoon brown sugar
4 wild Alaskan salmon steaks (4 to 6 ounces each)
1 tablespoon peanut oil or olive oil
Salt and ground black pepper
In a medium bowl, combine the pineapple, cucumber, bell pepper, jalapeno pepper, onion, basil, ginger, lime juice, and brown sugar. Set aside.
Preheat the grill to medium-hot.
Pat the salmon dry and rub the oil into both sides of the fish. Sprinkle lightly with salt and pepper. Grill until the fish is just slightly translucent in the center, 3 to 4 minutes per side. Serve the salsa over the fish.
Helping Hand: To quickly seed a cucumber, cut it in half lengthwise and scoop out the seeds with a melon baller or ice cream scoop.
If you like hot, hot salsa, chop the whole jalapeno pepper — seeds and all. To broil the salmon instead of grilling it, preheat the broiler and broil 4" from the heat until the fish is just opaque, 3 to 4 minutes per side.