CHEF and blogger Paul James writes for our paper.
WITH the summer over and the nights drawing in, why not treat yourselves to a bit of sunshine.
This dish contains all the flavours of the sun with the added heat of chilli, just in case it’s a bit nippy outside.
A simple pineapple salsa, without all the messing around of chopping up this, that and the other and combining it. I’ve replaced the onion for radishes for that extra crunch.
Just decorate your plate with a few salad leaves and a touch of coriander along with your ‘do it yourself’ pineapple salsa and serve with the delicate salmon.
This will get you rushing off to sunnier heights, like the Caribbean and tasting a nice cool refreshing cocktail…
If you do, let me know how it goes as I’ve not yet been to the Caribbean.
Visit recipesfrommytravels.com for more on Paul’s blog and recipes.
Chilli and lime marinated salmon with pineapple salsa
2 Red chillis finely chopped and deseeded
Fresh salad leaves
Pineapple cut into cubes (tinned is great, reserve the juice for marinade)
Handful of radishes sliced
Knob of butter
Pinch of Chilli flakes for marinade and garnish.
1. in a plastic container add your salmon fillet, juice of one whole lime, chilli and the reserved juice from the pineapple.
Cover and chill in the fridge for a couple of hours.
2. Preheat an oven to 180c.
3. Remove salmon, and drain the juice making sure you keep the finely sliced chilli bits.
4. Place the salmon on a piece of greaseproof paper and add the knob of butter on top of the fillet. Get another piece of greaseproof paper and gently press on top.
5. Reduce heat to 160c and cook the salmon for 12 to 15 minutes or until thoroughly cooked. Then remove and leave to rest.
6. Prepare you pineapple salsa by neatly piling some salad leaves with some pieces of diced pineapple, sliced radishes and a pinch of dried and fresh chilli to garnish, along with a scattering of coriander leaves on to a plate with your marinated chilli and lime salmon.
It’s that simple – serve and enjoy.