Spiced salmon with pineapple salsa recipe
A spicy fishy feast for the whole family. This recipe feeds a crowd but you can scale it down if you like by using individual salmon fillets.
Ingredients
For the salmon- 1 kg side of salmon
- 2 tbsp maple syrup
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1 pinch cayenne pepper
- 1 medium pineapple, peeled and chopped into small chunks
- 1 red chilli, deseeded and finely chopped
- 1 lime, juice only
- 2 tbsp olive oil
- 1 handful roughly chopped coriander (cilantro)
- 1 pinch each of sea salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 500 g basmati rice, rinsed
- 1 tsp dried thyme
- 1 handful coriander (cilantro), roughly chopped
Details
- Cuisine: British
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Put the salmon into a large dish. Mix the maple syrup and spices together, then spread evenly all over the salmon. Leave in the fridge to marinate for at least 2 hours, or overnight if you have the time.
- Combine all the salsa ingredients except for the coriander in a bowl and season with salt and pepper.
- For the rice, heat the oil in a large pan and fry the onions over a medium heat for 12–15 minutes, stirring, until caramelised and sticky.
- Stir in the rice and then pour over 1 litre (4 cups) of water and season with salt and pepper. Cover and bring to the boil, then reduce the heat and simmer for 12 minutes. Remove from the heat and leave to stand, covered, for 5 minutes. Fluff up with a fork and stir in the herbs.
- Meanwhile, preheat the grill to high. Line the grill tray with foil and grease well then place the salmon, skin-side up, on the tray.
- Grill for 3–4 minutes until the skin is crispy then flip over and grill for 5 minutes until just cooked and golden brown.
- Stir the coriander through the salsa. Serve the salmon with the salsa and caramelised onion rice.
This recipe is from EVERYDAY COOK by Donal Skehan, published by Hodder & Stoughton, £25.
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