1 (20 ounce) can pineapple slices
3 tablespoons soy sauce
1/2 teaspoon dry mustard
2 garlic cloves, minced
1 teaspoon ground ginger
1 tablespoon brown sugar, packed
1 lb wild salmon
2 tablespoons vinegar
2 tablespoons oil
6 cups fresh spinach, washed
4 -5 tablespoons feta cheese, crumbled
20 -30 grape tomatoes or 20 -30 cherry tomatoes
Preparation
Drain pineapple reserving 1/3 c of juice.
Mix 1/3 c pineapple juice, soy sauce, mustard, garlic, ginger and brown sugar.
Cut fish into 4-5 servings and place in a pan.
Pour marinade over fish let stand 20 min turn over and marinate 20 more minute.
Heat grill or broiler in oven. Remove fish from marinade, reserving marinade.
Spray fish with non-stick spray; grill or broil 3-4 minutes per side (about 10 minutes total for every 1-inch thick fillets).
Grill pineapple slices at the same time fish is grilling.
Place marinade in a small saucepan boil then remove from heat.
After cool whisk in vinegar and oil.
Place washed spinach on plates, arrange tomatoes and crumbled feta over spinach.
Place grilled fish in middle of plate and drizzle with 1-3 tablespoons dressing
