- 1 (8 ounce) can crushed pineapple
- 1 ripe banana, peeled and cut into chunks
- 4 teaspoons minced fresh ginger
- 1 tablespoon minced fresh jalapeno chile
- 2 tablespoons lime juice
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped red bell pepper
- 1/2 teaspoon canola oil
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 1/2 pounds skinned salmon fillets (1 1/2-in. maximum thickness)
- Lime wedges
- Salt
- Preheat barbecue grill. If using charcoal, cover firegrate with a single, solid layer of ignited coals. Let coals burn down until you can hold your hand at grill level for only 2 to 3 seconds or heat gas grill to high. Close lid on gas grill.
- Meanwhile, drain pineapple; save 1/4 cup of the juice.
- 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 serving bowl and set aside.
- 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.
- Rinse salmon and pat dry. Lay fish, skin down, on a sheet of foil. Trim foil to fit salmon. Lay foil with salmon on grill. Cook fish until opaque but moist-looking in center of thickest part (cut to test), 6 to 8 minutes.
- Cut salmon into equal portions. Spoon bean mixture equally onto plates; top with salmon. Squeeze lime juice over fish and add salt to taste. Pass ginger-banana sauce at the table.