Salmon with Ginger-Banana Sauce
More From Sunset
Amount per serving
- Calories: 518
- Calories from fat: 35%
- Protein: 43g
- Fat: 20g
- Saturated fat: 3.9g
- Carbohydrate: 41g
- Fiber: 7.4g
- Sodium: 447mg
- Cholesterol: 100mg
- 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.
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