A vibrant and lovely dish. There are lots of flavours at play here but it works really well.
The hardest part is the chopping. To be fair there is a lot of chopping in this recipe but it’s worth it. Make sure to marinate the fish over night, you can definitely taste the difference.
You could definitely use this recipe for tacos. Flake the salmon into bits, top with the pineapple salsa and finish off with sour cream or crumbled feta. Enjoy!
Serves 2
Prep 15 mins + overnight marinating
Cook 30 mins
Total 45 mins
Ingredients
For the salmon
1 tsp chipotle chill flakes or paste
2 tbsp olive oil
Juice of one lime and zest
2x 240g skinless salmon fillets
1/2 red onion, finely sliced
A handful of coriander leaves
Salt and freshly ground pepper
For the pineapple salsa
350g fresh pineapple, cut into slices
2 fresh chillies, finely diced
1 medium sized pointed red pepper, finely chopped
1/2 red onion, finely chopped
Juice of one lime and zest
Extra-virgin olive oil
Method
Marinate the salmon overnight. In a small bowl, mix chipotle chilli, olive oil, lime juice and zest. Add the salmon fillets. Put in the fridge overnight or for at least a few hours.
Preheat the oven to 180C fan / 200C / Gas Mark 6. Cut two large squares of baking paper and place one salmon fillet on a sheet. Top with sliced red onion and coriander leaves, season well with salt and pepper. Fold the sheet over and tightly fold and pinch the edges in to create a square parcel. Repeat with the second salmon fillet and place on a baking tray.
Bake for 25-30 minutes until the salmon is tender and flakes easily.
Heat a large frying pan over a high heat. Place the sliced pineapple in the pan and turn over occasionally until charred. Leave aside to cool.
Finely chop the slices of pineapple and add to a medium sized bowl. Add finely chopped chillies, red onion and red pepper. Squeeze over lime juice and drizzle olive oil. Season with salt and black pepper.
Spoon over the juices from the baking sheet parcel onto the salmon and then place on a plate. Serve with the pineapple salsa. Eat straightaway!
