Step 1: Prep Salmon
This one is a wild Pacific salmon fillet, about 1.6 pounds, and fits nicely in standard Pyrex baking dish.
Spray canola oil in the baking dish, drop in the clean/dry salmon, and squeeze a lemon over the top. This will marinate while you prepare the salsa. The lemon juice will cause the salmon to turn a bit whitish on top as the acid 'cooks' or denatures the top layer of proteins.
Now leave it alone and go prepare the salsa.
Step 2: Prepare Salsa
several bananas, coarsely chopped. Slightly green is good.
1/2 red onion, finely chopped
handful mint, coarsely chopped
1 inch ginger, grated
4 cloves garlic, grated
2 lemons, juiced
chopped macadamia nuts
(I really like the coconut and macadamia nuts, but we're out right now.)
Combine all the ingredients in a bowl, stir, and taste. It should taste good enough that you'd like to eat it straight out of the bowl. The garlic, onions, and ginger flavors will mingle and soften as the salsa is cooked, so it's OK for them to be a bit strong. Add more sugar if the lemon/ginger taste isn't sufficiently balanced with enough sweet.
Warning: I adore onions and garlic, so add them last, and taste between additons if you're not sure how much you will want.
Step 3: Cover and Bake
You can give it a short go under the broiler just before taking it out of the oven, which finishes the bananas off nicely. I left it a bit too long, so have a couple of blackened bananas; they were still tasty.
Step 4: Serve
It goes extremely well with a fresh green salad.