Crispy Skin Salmon with Grilled Pineapple Herb and Chilli Salad

METHOD

Step 1

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

Step 2

Heat the 1 Tbsp 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 mins or until skin is golden and crisp. Turnover and cook for a further 3 mins or until cooked through.

Step 3

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

Step 4

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

Step 5

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.

Ingredients:

1 Packet Tassal Salmon Skin on Salmon

1 Tbsp Extra Virgin Olive Oil

½ tsp Sea Salt Flakes

½ pineapple, peeled and thinly sliced and quartered

¼ small red onion, thinly sliced

1 Lebanese Cucumber, Halved and diagonally sliced

½ bunch coriander leaves

½ cup mint leaves

1 long red chilli, deseeded and thinly sliced

100g mixed salad leaves

¼ cup peanuts, roasted and roughly chopped

Dressing:

2 Tbsp Lime Juice

2 tsp sesame oil

2 tsp fish sauce

1 cm finely grated ginger

1 tsp brown sugar

Recipe credit – Shelley Good Eats