Grilled salmon with pineapple salad

Name: Grilled salmon with pineapple salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (425 ml) black beans (in Turkish supermarket); 2 Pineapple (approx. 750 g each); 1 red onion; 1 red chilli pepper; 1 Organic Lime; 1 potty Coriander; 7-10 Tbsp sugar, salt, pepper; 3 TABLESPOONS Sesame Oil; 1 Head picking salad; 4 pieces of salmon fillet (approx. 150 g each; without skin); 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (425 ml) black beans (in Turkish supermarket)
2 Pineapple (approx. 750 g each)
1 red onion
1 red chilli pepper
1 Organic Lime
1 potty Coriander
7-10 Tbsp sugar, salt, pepper
3 TABLESPOONS Sesame Oil
1 Head picking salad
4 pieces of salmon fillet (approx. 150 g each; without skin)
7-10 Tbsp Kitchen yarn

Directions

1
Pour the beans into a sieve, rinse cold and drain. Cut off the ends of the pineapple. Peel the pineapple in such a way that the peel is about 5 cm wide and rectangular. Put aside for grilling. Quarter the flesh lengthwise and cut away the woody pineapple stalk.
2
Dice the flesh. Peel and finely dice the onion.
3
Clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Wash the lime hot, dry and grate the peel thinly. Halve the fruit and squeeze it. Wash coriander, shake dry, pluck off leaves and chop finely.
4
Place the chilli, lime zest and juice, coriander, 1-2 tsp. sugar and oil in a twist-off glass and shake vigorously.
5
Mix dressing with beans, pineapple and onion. Sort the salad, wash and drain well.
6
Rinse fish, pat dry and season with salt and pepper. Tie the fish together with the cut pieces of shell. Throw the rest of the shell away.
7
Grill the fish packs on the hot grill for 8-10 minutes while turning. Mix the pickled salad with the pineapple-bean mix. Serve with the salmon fillets.