Salmon Cutlets with Pineapple Salsa
|Salmon cutlets||4 , cut 1 inch thick|
|For pineapple salsa|
|Fresh pineapple||5 1⁄2 Ounce, roughly chopped (160 Gram)|
|Spring onions||2 , finely chopped|
|Fresh red chilies||1 , seeded and finely chopped|
|Lemon juice||1 Tablespoon|
|Finely chopped fresh mint||2 Tablespoon|
1. Preheat barbecue to a medium heat. Cook salmon cutlets on lightly oiled barbecue grill for 3-5 minutes each side or until flesh flakes when tested with a fork.
2. To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine. Serve at room temperature with salmon cutlets.