Grilled Salmon with Spicy Corn & Pineapple Salsa

Name: Grilled Salmon with Spicy Corn & Pineapple Salsa
Cuisine: American
Ingredients: 1 tbsp sriracha, or other hot sauce; 1.5 tsp maple syrup; 1 tsp apple cider vinegar; 1/2 tsp ground cumin; 4x150g skin-on salmon fillets; 400g sugar snap peas; 300g cooked brown rice, to serve; 1 regular or 2 mini corn cobs; 1 tomato, diced; 100g pineapple, finely chopped; Juice of 1/2 lime; Handful of fresh coriander; 1/2 jalapeno, diced; Pinch of salt

6 steps

This is the ultimate feel good recipe, with omega-3 fatty acids from the salmon and fibre from the wholegrain rice. The spicy corn and pineapple salsa is really worth the effort too. I think you will love this one. Enjoy!

Updated at: Thu, 17 Aug 2023 03:47:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories377.9 kcal (19%)

Total Fat16.2 g (23%)

Carbs15.8 g (6%)

Sugars7.9 g (9%)

Protein40.3 g (81%)

Sodium235.9 mg (12%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspsriracha

or other hot sauce

1 ½ tspmaple syrup

1 tspapple cider vinegar

½ tspground cumin

4 x 150gskin-on salmon fillets

400gsugar snap peas

300gbrown rice

cooked, to serve

Spicy Corn and Pineapple Salsa

100gpineapple

0.5jalapeno

Instructions

Step 1

Start with the salsa. Preheat a griddle pan over a high heat. Once hot, add the corn and grill, turning occasionally, until charred. Let the corn cool slightly, then use a sharp knife to cut the kernels from the cob.

Step 2

Add the charred corn to a medium bowl with the tomato, pineapple, lime juice, coriander, jalapeno and salt. Stir together and set aside.

Step 3

Mix the sriracha, maple syrup, apple cider vinegar and cumin in a small bowl. Set aside.

Step 4

Add the salmon fillets to the griddle pan, skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook on the other side for 2-3 minutes until cooked through. Remove from the pan and drizzle with the sriracha mixture.

Step 5

Add the sugar snap peas to the griddle pan and cook until slightly charred.

Step 6

Serve the grilled salmon with the salsa, charred sugar snaps and cooked brown rice.