Salmon with pineapple salad

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How to make Salmon with pineapple salad

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:10
  • Total Time : 0:20

Ingredients

  • 4 Coles Tasmanian Salmon Fillets Boneless and Skin-On
  • 2 Lebanese cucumbers, thinly sliced
  • 1/2 pineapple, peeled, cut into thin wedges
  • 1 shallot, thinly sliced
  • 1/2 cup coriander leaves
  • 1 tablespoon olive oil
  • 1 red chilli, chopped
  • 1 lime, zested, juiced
  • 1 teaspoon raw sugar
  • Coriander leaves, extra, to serve

Method

  • Step 1 Heat the oil in a large frying pan over medium-high heat. Cook the salmon, skin-side down, for 3 mins each side for medium or until cooked to your liking.
  • Step 2 Meanwhile, combine the cucumber, pineapple, shallot and coriander in a large bowl.
  • Step 3 Combine the oil, chilli, lime zest, lime juice and sugar in a screw-top jar. Shake to combine.
  • Step 4 Arrange the salmon and pineapple salad on a serving platter. Sprinkle with extra coriander. Drizzle with the chilli mixture to serve.

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