Hawaiian grilled fish salad with pineapple

• 6    Firm  fillets salmon, about 6 ounces each
• 2 ts + 1 tb oil; divided
• 4 ts Lemon juice; divided
• 4 ts Minced fresh ginger; divided
• 1    Medium yellow bell pepper diced
• 1    Small sweet onion or red onion finely chopped
• 2 cn Crushed pineapple in juice 8 ounce cans
• 1/2 c  Golden raisins
• 1/4 ts Cayenne pepper
• 3 c  Torn fresh spinach
• 3 c  Torn fresh romaine

Combine 2  teaspoons oil, 2 tablespoons lemon juice and 1  teaspoon ginger and coat both sides of fish.  (Refrigerate for up to an hour.)

To prepare Pineapple  Salsa, heat remaining oil in a medium skillet.

Add  yellow pepper and onion and saute until soft. about 4  minutes.

Add crushed pineapple, raisins, cayenne and  remaining lemon juice and ginger;  saute until  pineapple is warm, about 4 minutes longer.  (Salsa can  be made ahead up to 24 hours; but bring to room  temperature before using.)

Grill fish 4 to 5 inches  from hot coals, turning once, until fish is barely  opaque in the center, and just begins to flake when  tested with a fork about 2 minutes per side for  3/4-inch thick fish steaks.

Divide spinach and  romaine among six plates and place a grilled fish  steak on each.

Top with pineapple salsa as a  dressing.
 
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