Chargrilled Jerk Salmon With Pineapple
Created by ImPat on November 17, 2018
- Servings: 6
- Prep Time: 25m
- Cook Time: 6m
- Recipe #30931
Ingredients
- 6 (1.2 kilograms) skinless salmon fish fillets (bones removed, 6 x 200 gram fillets specified)
- 700 grams pineapple (1/2 fresh pineapple, peeled)
- 1/4 cup peppermint leaves (fresh and shredded)
- Lime halves, to serve
- Fresh mint leaves, to garnish
- FOR JERK MARINADE
- 4 green spring onions, chopped
- 1/2 cup fresh coriander, leaves and stems chopped
- 1 tablespoon ginger, chopped
- 2 cloves garlic, chopped
- 2 chillies, de-seeded and chopped (medium size specified)
- 2 tablespoons zested lime, finely zested
- 1 tablespoons kecap manis
- 1 tablespoon honey
- 1 tablespoon ground allspice
- Salt, to taste
- Pepper, to taste
How to Make
-
Step 1: To make marinade, place all ingredients in a food processor and process to a smooth paste and then transfer to a shallow dish and add salmon and turn to coat and refrigerate, covered, for at least 2 hours, or overnight.
-
Step 2: Heat an oiled char-grill plate over a medium heat and add salmon cook for about 3 minutes on each side, or until cooked to your liking.
-
Step 3: Meanwhile, cut pineapple into quarters lengthways and remove core and thinly slice and place in a bowl with mint and toss to combine.
-
Step 4: Serve salmon with pineapple and lime halves and garnish with mint.
Nutritional Facts
- Serving Size: 1 (367 g)
- Calories 361.7
- Total Fat - 10.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 153 mg
- Sodium - 269.2 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 3.1 g
- Sugars - 16 g
- Protein - 43.7 g
- Calcium - 68.1 mg
- Iron - 2.3 mg
- Vitamin C - 65.9 mg
- Thiamin - 0.3 mg