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Salmon with Ginger-Banana Sauce

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 jalapeƱo 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
Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Nutrition Facts

Servings Makes 4 servings

Amount Per Serving
Calories 518Calories from Fat 35
% Daily Value *
Total Fat 20g31%

Saturated Fat 3.9g20%
Cholesterol 100mg34%
Sodium 447mg19%
Total Carbohydrate 41g14%

Dietary Fiber 7.4g30%
Protein 43g86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.