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PINEAPPLE & CHILLI SALSA WITH CRISP-SKIN SALMON

Ingredients

  • Prep 20 mins
  • Cook 6
  • Serves 4
  • 1⁄3 small pineapple, trimmed and peeled
  • 1⁄4 cup mint leaves, finely chopped
  • 1⁄3 cup coriander leaves, finely chopped
  • 1 green onion (shallot), trimmed and chopped
  • 1 small red bird’s eye chilli, deseeded and finely chopped
  • 2 tbs lime juice
  • 4 x 175g Atlantic salmon fillets (skin on), bones removed
  • Olive oil spray
  • mixed salad leaves and steamed new potatoes, to serve

Directions

  • STEP 1 To make salsa, cut pineapple into 1cm pieces (you’ll need about 1 cup of pineapple) and place into a medium bowl. Add mint, coriander, green onion, chilli and lime juice. Stir to combine and season with salt and pepper. Set aside.
  • STEP 2 Heat a large non-stick frying pan over medium heat. Spray salmon with oil and season with sea salt and pepper. Place skin-side down in pan and cook for 2-3 minutes until skin is crisp. Turn and cook for 2-3 minutes until almost cooked through (or cook to your liking). Transfer to a plate, cover and stand for 2 minutes. Serve salmon with salsa, mixed salad leaves and steamed new potatoes.

Recipe Ingredient

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