RECIPE: HOW TO DO SPICED SALMON WITH PINEAPPLE SALSA

RECIPE: HOW TO DO SPICED SALMON WITH PINEAPPLE SALSA

A tropical pineapple salsa pairs up nicely with spicy smoky salmon. You could also use chicken or beef instead of salmon.

RECIPE SPICED SALMON WITH PINEAPPLE SALSA

Dificulty: Easy
Portion: Serves 6
Time: Ready in 30 minutes

Ingredients

2 tbsp smoked sweet paprika
3 tbsp dried garlic granules
1 tbsp ground cumin
½ tsp cayenne pepper
6 x 175g wild Alaskan salmon fillets, with skin
4 tbsp sunflower oil, plus extra for brushing
6 large sprigs fresh flatleaf parsley, to garnish
2 tbsp light muscovado sugar
1 tbsp rice vinegar
100ml sake
Pinch of saffron
¼ large green chilli, deseeded
1 large ripe pineapple

Step by step preparation

Make the salsa. Gently heat the sugar, vinegar, sake, saffron and chilli in a medium saucepan. Stir until the sugar dissolves.
Meanwhile, slice, core and chop the pineapple into small-medium dice. Add to the hot sake mixture, bring to the boil, then set aside.
In a bowl, mix the paprika, garlic, cumin and cayenne with some salt and pepper. Brush the fish with a little oil and coat in the spice mixture.
Heat 2 frying pans over a medium-high heat and divide the oil between them. When hot, fry the fish flesh-side down for 3 minutes – the spices should darken but not burn. Turn over and fry for a further 4-5 minutes, until just cooked through.
Gently reheat the salsa until hot, then remove the chilli. Divide the fish between plates, spoon over the salsa and garnish with parsley to serve.

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