Salmon with pineapple salsa
4 servings
20 minutes
Salmon with pineapple salsa is an amazing combination of sophistication and the vibrancy of Mexican cuisine. The light acidity of pineapple paired with the aroma of fresh ginger and the spiciness of pickled chili creates a unique flavor that complements the softness and richness of salmon. This dish reveals a full spectrum of taste sensations: sweetness, acidity, spiciness, and tenderness. It is perfect for a summer dinner or festive table, impressing guests with its unusual combination of ingredients. Historically, salsa is an integral part of Mexican cuisine, and its fruit variations add freshness to traditional dishes. Here it transforms into a light, aromatic addition to tender fish fillet, making it even juicier and more appetizing.
1
Mix mayonnaise and finely chopped pickled chili in a large bowl. In another bowl, combine diced pineapple, orange marmalade, grated fresh ginger, lime juice, and chopped cilantro. Season with salt and pepper to taste.
- Mayonnaise: 2.5 tablespoons
- Pickled Chili Peppers: 20 g
- Pineapple: 230 g
- Orange marinade: 2 tablespoons
- Fresh ginger: 10 g
- Lime juice: 1 tablespoon
- Fresh cilantro (coriander): 0.3 bunch
- Salmon fillet: 680 g
2
Cut the salmon fillet with skin into 4 equal pieces weighing about 170 grams each, brush with oil, salt and pepper. Heat a pan over medium heat and fry the fish for five minutes. Arrange on plates, drizzle with mayonnaise and place 2 tablespoons of salsa beside it.
- Olive oil: 2 tablespoons
- Mayonnaise: 2.5 tablespoons