Crispy Skin Salmon with Grilled Pineapple and Chilli Salad

Ingredients

1 packet Tassal salmon skin on
1 Tbs extra virgin olive oil
1/2 tsp sea salt flakes
1/2 pineapple, peeled and thinly sliced and quartered
1/4 small red onion, thinly sliced
1 Lebanese cucumber, halved and diagonally sliced
1/2 bunch coriander leaves
1/2 cup mint leaves
1 long red chilli, deseeded and thinly sliced
100 g mixed salad leaves
1/4 cup peanuts, roasted and roughly chopped

Dressing:

2 Tbs lime juice
2 tsp sesame oil
2 tsp fish sauce
1 cm finely grated ginger
1 tsp brown sugar

Method

Pat dry salmon skin and then rub over sea salt flakes.

Heat the 1 tablespoon oil in a large non-stick fry pan over medium heat. Add salmon, skin side down and then press down slightly with a spatula. Cook for 3 minutes or until skin is golden and crisp. Turnover and cook for a further 3 minutes or until cooked through.

Heat a griddle pan on high heat and drizzle over remaining olive oil. Place the pineapple in the pan and cook for 2 minutes before flipping and cooking for another 2 minutes or until grill lines show on the pineapple. Remove from pan and allow to cool for 5 minutes.

In a large bowl combine the pineapple, red onion, cucumber, coriander, mint leaves, chilli and mixed leaves.

Combine all the ingredients for the dressing in a small bowl and then drizzle over the salad and toss to combine. Serve over two plates and top with salmon. Sprinkle over peanuts.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood