Salmon Hawaiian with Pineapple Salsa
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 raisins
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.