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Salmon with Ginger-Banana Sauce

Yield Makes 4 servings


  • 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
  • Salt

Nutrition 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

How to Make It

  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.