Ingredients/Directions

For the curry-glazed pineapple:
1 tablespoon Thai red curry paste (see note)
3 tablespoons olive oil
1 golden-ripe pineapple, peeled, cored and cut into 1/2-inch spears

For the salmon:
1/3 cup light soy sauce
1/4 cup orange juice
1 teaspoon lemon zest
1 tablespoon chopped green onion
2 tablespoons olive oil
Four 7-ounce wild salmon filets, de-boned, preferably king salmon

Blend curry paste and oil together and rub into pineapple spears. Allow to sit 1 hour.
Combine soy sauce, orange juice, lemon zest, onion and oil to make a marinade; add salmon filets and marinate for 30 minutes.
Prepare grill; if using gas, preheat to medium-high; allow charcoal to burn down to a medium-hot coal base.
Drain salmon, reserving marinade. Place salmon on well-oiled grill, and grill for about 4 to 4 1/2 minutes per side, for medium. At the same time, grill pineapple spears, turning once after 2 to 3 minutes; then cook 2 to 3 minutes more.
Place a serving of grilled pineapple on each plate, top with salmon and arugula, and drizzle with some of the reserved marinade.

Baby Arugula

1 tablespoon rice wine vinegar
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
4 cups baby arugula

Combine vinegar, oil, salt and pepper; toss with arugula.
Note: Thai red curry paste is available at Asian markets, or in the Asian food section of your supermarket.