1 pound center-cut salmon fillet, in 4 (4-ounce) portions
2 tablespoons olive oil, divided, plus more for salad
Sea salt and freshly ground black pepper, to taste
1/2 teaspoon each: smoked paprika and all-purpose seasoning
5 mini red bell peppers
6 pineapple slices, about 1/2 inch thick
1/4 cup sliced scallions
1/4 cup diced red onion
8 cups mixed field greens, washed and dried well
Red-wine vinegar, as needed
Rub the salmon fillets with about 1 tablespoon of the olive oil. Season with the salt, pepper and spices.
Brush the bell peppers and pineapple slices with remaining olive oil and season peppers with salt and pepper.
When grill is hot, place peppers and pineapple on grill and cook until nicely marked on all sides. Remove from grill. Chop the peppers and half of the pineapple and place in a bowl with the scallions and red onion. Season with salt and pepper; set aside. Cut remaining pineapple in slices to serve with salmon.
Place the salad greens in a bowl, drizzle with olive oil and the vinegar, season with salt and pepper and divide among 4 serving plates.
Place salmon on grill, flesh-sides down and grill for about 5 minutes depending on thickness. When salmon releases from grates easily, turn it skin-side down and grill for another 5 minutes.
Remove salmon from grill by sliding a spatula between flesh and skin. Place salmon on salad, top with about 2 tablespoons salsa and serve with grilled pineapple.
Makes 4 servings.