Grilled salmon with pineapple salad

Name: Grilled salmon with pineapple salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Bio-Pineapple (ca. 750 g); 1 red onion; 1 can(s) (425 ml) black beans; 1 red chilli pepper; 2 Organic limes; 1 Pot of coriander; 4 TABLESPOONS Sesame Oil; 1 TABLESPOON Sugar; 150 g Picking salad; 4 Salmon strands (approx. 150 g each); 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Bio-Pineapple (ca. 750 g)
1 red onion
1 can(s) (425 ml) black beans
1 red chilli pepper
2 Organic limes
1 Pot of coriander
4 TABLESPOONS Sesame Oil
1 TABLESPOON Sugar
150 g Picking salad
4 Salmon strands (approx. 150 g each)
7-10 Tbsp Pepper
7-10 Tbsp Kitchen yarn

Directions

1
Cut off the ends of the pineapple. Wash the pineapple and dab dry. Peel the fruit, so that approx. 5 cm wide rectangular peel pieces are formed. Cut and dice the flesh of the woody pineapple core.
2
Peel and finely chop the onion. Pour beans into a sieve and rinse with cold water.
3
Wash, clean and finely dice the chilli. Wash limes hot, rub dry. Grate the skin of one lime thinly, halve the fruit and squeeze the juice. Cut the second lime into slices and put aside for garnishing.
4
Wash the coriander, shake dry. Chop the leaves, except for something to garnish.
5
Place the chilli, lime zest and juice, oil, coriander and sugar in a twist-off glass and shake vigorously so that the liquid ingredients combine. Mix onion, pineapple, beans and dressing. Clean and wash the salad, shake dry and pluck leaves to bite-size.
6
Wash the fish, dab dry and season with salt and pepper. Place 1 fish slice between 2 pineapple peel pieces and tie with kitchen string to form packets. Discard the rest of the pineapple skin. Grill the fish parcels on a hot grill for 6-10 minutes, turning.
7
Mix the plucking salad with the pineapple-bean salad. Arrange salmon and salad, garnish with coriander and lime wedges.