Caribbean-spiced salmon with pineapple salsa

Cooking Fish Caribbean-spiced salmon with pineapple salsa

A not-too-spicy Caribbean seasoning turns barbecue salmon fillets into something truly special.

Lables: High protein Low carb Low kilojoule Low sodium Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Process shallot, chilli, allspice, sugar and dried thyme in a food processor until smooth. Place salmon in a glass or ceramic bowl. Spoon over the spice mixture to coat. Cover and place in the fridge for 15 minutes to marinate.
  2. Meanwhile, combine pineapple, chopped coriander and lime juice in a bowl.
  3. Preheat a barbecue grill or chargrill on high. Cook salmon for 3 minutes each side for medium or until cooked to your liking. Divide salmon among plates. Top with pineapple salsa and coriander leaves. Serve with salad leaves.

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3 shallots, trimmed, chopped
1 long fresh green chilli, seeded, chopped
1 tbsp ground allspice
1 tbsp brown sugar
2 tsp dried thyme leaves
4 skinless salmon fillets
500g fresh pineapple, peeled, cored, cut into 1cm pieces
2 tbsp chopped fresh coriander
1 tbsp fresh lime juice
Olive oil spray
Fresh coriander leaves, to serve
Mixed salad leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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