Salmon with Ginger-Banana Sauce



Makes 4 servings

Recipe from


Nutritional Information

Calories 518
Caloriesfromfat 35 %
Protein 43 g
Fat 20 g
Satfat 3.9 g
Carbohydrate 41 g
Fiber 7.4 g
Sodium 447 mg
Cholesterol 100 mg


1 can (8 oz.) crushed pineapple
1 ripe banana (1/2 lb.), peeled and cut into chunks
4 teaspoons minced fresh ginger
1 tablespoon minced fresh jalapeño chili
2 tablespoons lime juice
1/2 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 teaspoon salad oil
2 cans (15 oz. each) black beans, rinsed and drained
1 1/2 pounds boned, skinned salmon fillet (1 1/2-in. maximum thickness)
Lime wedges


1. Drain pineapple and save 1/4 cup of the juice.

2. In a blender or food processor, whirl the 1/4 cup pineapple juice, banana, ginger, chili, and lime juice until pureed. Scoop into a small bowl.

3. In a 10- to 12-inch nonstick frying pan over high heat, stir onion, bell pepper, and oil until vegetables are limp, 3 to 5 minutes. Add crushed pineapple and beans; stir just until hot, about 2 minutes. Cover and keep warm.

4. Rinse salmon and pat dry. Lay fish, skin down, on a sheet of foil. Trim foil to fit salmon.

5. Lay foil with salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook fish until opaque but moist-looking in center of thickest part (cut to test), 6 to 8 minutes.

6. Cut salmon into equal portions. Spoon bean mixture equally onto plates; top with salmon and ginger-banana sauce. Add lime juice from wedges and salt to taste.