| | Caribbean-spiced salmon with pineapple salsa
Caribbean-spiced salmon with pineapple salsa
09 January 2020
Caribbean-spiced salmon with pineapple salsa 4.3-5 9
  • Calories: 1325 kj
  • Fat: 14g
  • Carbohydrates: 15g

How to Make:

  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.
  2. Meanwhile, combine pineapple, chopped coriander and lime juice in a bowl.
  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.
Time for preparing:
15 min.


  • 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