Salsa:
1/4 red onion, finely chopped
1/2 of 15.5 ounce canned pineapple (in its own juice), drained and diced into small pieces or the equivalent amount of fresh
1 small tomato, seeded and diced
1 tbsp fresh basil, chopped

Salmon:
Medium salmon filet (12 oz), rinsed
1-2 large Vidalia or sweet onions, thinly sliced
1/8 cup water or dry white wine
1/2 tsp dried tarragon
Fresh basil to taste, chopped
Salt and pepper to taste