Caribbean-spiced salmon with pineapple salsa


Caribbean-spiced salmon with pineapple salsa

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 3 shallots, trimmed, chopped
  • 1 long fresh green chilli, seeded, chopped
  • 1 tablespoon ground allspice
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme leaves
  • 4 (about 125g each) skinless salmon fillets
  • 500g fresh pineapple, peeled, cored, cut into 1cm pieces
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon fresh lime juice
  • Olive oil spray
  • Fresh coriander leaves, to serve
  • Mixed salad leaves, to serve


  • 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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