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Recipe from FRESH CHOICES by David Joachim & Rochelle Davis
Here's a reason to get outside and fire up the grill. The salsa takes just a few minutes of chopping, and the fresh flavor is totally worth it. Look for wild Alaskan salmon in season in the spring and summer.
Makes 4 servings



    • 1½ cups fresh or canned pineapple, finely chopped
    • 1 small cucumber, peeled, seeded, and chopped
    • 1/2 small organic red bell pepper, seeded & chopped
    • 1 organic jalapeño pepper, seeded and minced
    • 1/4 red onion, chopped
    • 1/4 cup chopped fresh basil
    • 1 tablespoon minced fresh ginger
    • Juice of 2 small limes
    • 1 heaping tablespoon brown sugar
    • 4 wild Alaskan salmon steaks (4 to 6 ounces each)
    • 1 tablespoon peanut oil or olive oil
    • Salt and ground black pepper


In a medium bowl, combine the pineapple, cucumber, bell pepper, jalapeño pepper, onion, basil, ginger, lime juice, and brown sugar. Set aside.     

Preheat the grill to medium-hot.

Pat the salmon dry and rub the oil into both sides of the fish. Sprinkle lightly with salt and pepper. Grill until the fish is just slightly translucent in the center, 3 to 4 minutes per side. Serve the salsa over the fish.

Helping Hand: To quickly seed a cucumber, cut it in half lengthwise and scoop out the seeds with a melon baller or spoon. If you like hot, hot salsa, chop the whole jalapeño pepper — seeds and all. To broil the salmon instead of grilling it, preheat the broiler and broil 4" from the heat until the fish is just opaque, 3 to 4 minutes per side.

Nutrient Boost: For more vitamin C (and color), replace 3/4 cup of the pineapple with 1 mango, peeled, seeded, and chopped.

Food Lore: Salmon and shrimp are the most popular seafoods in American restaurants. In 2001, shrimp replaced canned tuna as America's favorite seafood overall.

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