Salmon Cutlets with Pineapple Salsa Recipe
Ingredients
| 4 salmon cutlets, cut 2 1/2 cm/1 in thick | ||
| Pineapple salsa | ||
| 250 g/8 oz roughly chopped fresh pineapple | ||
| Onions spring | 2 , finely chopped | |
| Red chilli | 1 , 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 for 3-5 minutes each side or until flesh flakes when tested with a fork.
2. To make salsa, place pineapple, spring onions, chilli, 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, chilli, lemon juice and mint in a food processor or blender and process to combine. Serve at room temperature with salmon cutlets.
Chef
