Salmon Cutlets with Pineapple Salsa Recipe
Ingredients
| 4 salmon cutlets, cut 2.5 cm/1 in thick | ||
| Pineapple salsa | ||
| 160 g/5 1/2 oz fresh pineapple, roughly chopped | ||
| Onions spring | 2 , finely chopped | |
| 1 fresh red chili, seeded and finely chopped | ||
| Lemon juice | 1 Tablespoon | |
| Mint | 2 Tablespoon, finley chopped | |
Directions
1. Preheat barbecue to a medium heat. Cook salmon cutlets on lightly oiled barbecue grill for 3-5 minutes each side or until flesh flakes when tested with a fork.
2. To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine. Serve at room temperature with salmon cutlets.
2. To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine. Serve at room temperature with salmon cutlets.
Chef
