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Salmon with pineapple salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate salmon salad with sweet pineapple bites.
Ingredients:
  • 4 Tasmanian Salmon Fillets Boneless and Skin-On
  • 2 Lebanese cucumbers, thinly sliced
  • 1/2 pineapple, peeled, cut into thin wedges
  • 1 shallot, thinly sliced
  • 125.00 ml coriander leaves
  • 18.20 gm olive oil
  • 1 red chilli, chopped
  • 1 lime, zested, juiced
  • 5.00 gm raw sugar
  • Coriander leaves, extra, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil. Cook the salmon, skin-side down, for 3 minutes on each side for medium doneness or until cooked to your preference.
  • In a large bowl, mix together the cucumber, pineapple, shallot, and coriander.
  • In a screw-top jar, mix together the oil, chili, lime zest, lime juice, and sugar. Shake well to combine.
  • Place the salmon and pineapple salad beautifully on a platter, then generously sprinkle with fresh coriander. Just before serving, drizzle with the flavorful chilli mixture.

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