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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.

Caribbean spiced salmon with pineapple salsa

How to make Caribbean spiced salmon with pineapple salsa

Ingredients

Method