Caribbean-spiced salmon with pineapple salsa

title="Caribbean-spiced salmon with pineapple salsa"
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• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Low kilojoule, Nutrition information

Ingredients

• 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

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, combine pineapple, chopped coriander and lime juice in a bowl.
  
  
  


• 
  
  
  Step 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.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sodium


• Lower gi

Nutrition

• 1325 kj

  Energy




• 14g

  Fat Total




• 4g

  Saturated Fat




• 3g

  Fibre




• 31g

  Protein




• 81mg

  Cholesterol




• 60.47mg

  Sodium




• 15g

  Carbs (sugar)




• 15g

  Carbs (total)

All nutrition values are per serve

Notes

Our spiced salmon is topped with a tastebud-tingling sweet and sour salsa.

• Author: Chrissy Freer


• Image credit: Geoff Lung


• Publication: Australian Good Taste

Source: taste.com.au