Salmon With Ginger-Banana Sauce

• 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 jalapeno 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

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.

pineapple, banana, fresh ginger, fresh jalapeufo chili, lime juice, onion, red bell pepper, salad oil, black beans, salmon fillet, wedges, salt

Taken from www.myrecipes.com/recipe/salmon-with-ginger-banana-sauce (may not work)