A not-too-spicy Caribbean seasoning turns barbecue salmon fillets into something truly special.
Ingredients
- 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
Method
- Step 1Process 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.
- Step 2Meanwhile, combine pineapple, chopped coriander and lime juice in a bowl.
- Step 3Preheat 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.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1325 kj
Energy
14g
Fat Total
4g
Saturated Fat
3g
Fibre
31g
Protein
81mg
Cholesterol
60.47mg
Sodium
15g
Carbs (sugar)
15g
Carbs (total)
All nutrition values are per serve
Notes
Our spiced salmon is topped with a tastebud-tingling sweet and sour salsa.
- Author: Chrissy Freer
- Image credit: Geoff Lung
- Publication: Australian Good Taste
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