Grilled Salmon & Pineapple Salsa
with sweet peppers & onions- Salmon
- Sulphites
- Milk
Sweet, grilled pineapple shines in a chunky South American-inspired salsa. It's the perfect, vibrant topping for grilled-to-perfection salmon. Hello summer!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
7 g
Cilantro
¼ tsp
Chili Flakes
160 g
Sweet Bell Pepper
½ tsp
Garlic Salt
¾ cup
Basmati Rice
1 tbsp
Rice Vinegar
(Contains: Sulphites)
95 g
Pineapple
113 g
Red Onion
Not included in your delivery
5.5 tsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat the grill to 400°F over medium heat. Wash and dry all produce. To a medium pot, add rice, 1 tbsp butter and 1 1/3 cups water (double both for 4 portions). Season with salt. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered.
Meanwhile, cut pepper into 1-inch slices. Roughly chop cilantro. Peel, then cut one-quarter of the onion into 1/4-inch pieces. Cut remaining onion into 1-inch slices. To a small bowl, add diced onions, vinegar, three-quarters of the cilantro, 1/4 tsp chili flakes, 1/2 tsp sugar and 1 tbsp oil (double all for 4 portions). Season with salt, then stir to combine. Set aside.
To a large bowl, add peppers, sliced onions, 1/4 tsp garlic salt and 1 tbsp oil (double both for 4 portions). Season with pepper, then toss to combine. Brush 1 tsp oil (double for 4 portions) over pineapple.
On one side of the grill, arrange peppers and onions. Close lid and grill for 3-5 min, until grill marks form on the bottom side. Flip peppers over. To the grill, add pineapple. Close lid and grill for another 3-5 min, flipping pineapple halfway through, until peppers are tender and pineapple is grill-marked. Transfer to a plate.
Meanwhile, pat salmon dry with paper towels. To the same bowl (from step 3), add salmon, 1/2 tbsp oil, 1/4 tsp garlic salt (double both for 4 portions). Season with pepper, then toss to coat. Bring salmon and a piece of foil to the barbecue. On the other side of the grill, place foil, then arrange salmon on top of foil, skin-side down. Close lid and grill until salmon is cooked through, 6-9 min.
To the pot with rice, add remaining cilantro. Season with salt, then fluff rice with a fork. Cut pineapple into 1/4-inch pieces. To the salsa, add pineapple, then toss to combine. Divide rice between plates, then top with veggies and salmon. Spoon pineapple salsa over top. Enjoy!
