Spiced salmon with pineapple salsa

  • Serves 6
  • Ready in 30 minutes
  • Easy
A tropical pineapple salsa pairs up nicely with spicy smoky salmon. You could also use chicken or beef instead of salmon.

Nutritional info per serving

  • Calories496kcals
  • Fat29.8g (4.6g saturated)
  • Protein37.6g
  • Carbohydrates19.9g (16.3g sugars)
  • Salt0.3g

4 / 5 rating (1 vote)

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  • 2 tbsp smoked sweet paprika
  • 3 tbsp dried garlic granules
  • 1 tbsp ground cumin
  • ½ tsp cayenne pepper
  • 6 x 175g wild Alaskan salmon fillets, with skin
  • 4 tbsp sunflower oil, plus extra for brushing
  • 6 large sprigs fresh flatleaf parsley, to garnish

For the pineapple salsa

  • 2 tbsp light muscovado sugar
  • 1 tbsp rice vinegar
  • 100ml sake
  • Pinch of saffron
  • ¼ large green chilli, deseeded
  • 1 large ripe pineapple


  1. Make the salsa. Gently heat the sugar, vinegar, sake, saffron and chilli in a medium saucepan. Stir until the sugar dissolves.
  2. Meanwhile, slice, core and chop the pineapple into small-medium dice. Add to the hot sake mixture, bring to the boil, then set aside.
  3. In a bowl, mix the paprika, garlic, cumin and cayenne with some salt and pepper. Brush the fish with a little oil and coat in the spice mixture.
  4. Heat 2 frying pans over a medium-high heat and divide the oil between them. When hot, fry the fish flesh-side down for 3 minutes – the spices should darken but not burn. Turn over and fry for a further 4-5 minutes, until just cooked through.
  5. Gently reheat the salsa until hot, then remove the chilli. Divide the fish between plates, spoon over the salsa and garnish with parsley to serve.
  • We recommend a full-on Chardonnay with ripe, tropical fruit, perhaps from California.

From October 2007

Main Ingredients:

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