- 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
- Make the salsa. Gently heat the sugar, vinegar, sake, saffron and chilli in a medium saucepan. Stir until the sugar dissolves.
- Meanwhile, slice, core and chop the pineapple into small-medium dice. Add to the hot sake mixture, bring to the boil, then set aside.
- 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.
- 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.
- 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.