- 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
- 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
How to Make It
Drain pineapple and save 1/4 cup of the juice.
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.
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.
Rinse salmon and pat dry. Lay fish, skin down, on a sheet of foil. Trim foil to fit salmon.
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.
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.