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
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
Nutrient Boost: For more vitamin C (and color), replace 3/4 cup of the pineapple with 1 mango, peeled, seeded, and chopped.
Food Lore: Salmon and shrimp are the most popular seafood in American restaurants. In 2001, shrimp replaced canned tuna as America's favorite seafood overall. Buy Seafood!
Choices by David Joachim & Rochelle Davis