Serves 4
4 salmon fillets, skin on
½ ripe pineapple, peeled, cored, thinly sliced
2 Lebanese cucumbers, thinly sliced into ribbons
1 red onion, thinly sliced
1 long red chilli, thinly sliced
1 tbsp lime juice
1 tbsp brown sugar
1 cup coriander leaves
1 cup mint leaves
Jerk Marinade
1 tbsp brown sugar
1 tbsp dark rum
1 tbsp lime juice
1 tsp allspice
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp dried thyme
1 tsp dried oregano
To make the jerk marinade, combine sugar, rum, lime juice, allspice, cumin, cinnamon, thyme and oregano in a bowl. Season to taste. Add salmon and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
To make salad, combine pineapple, cucumber, red onion, chilli, lime juice and sugar. Season with salt and pepper. Set aside to let flavours develop. Add coriander and mint just before serving.
Heat a large frying pan over high heat. Add salmon; cook for 3 minutes each side or until just cooked through. Transfer to a serving platter; serve with pineapple salad.
