4 salmon cutlets cut 1" thick

Pineapple Salsa:

5 1/2 ounce fresh pineapple, roughly chopped
2 spring onions, finely chopped
1 fresh red chili, seeded and fimely chopped
1 tablespoon lemon juice
2 tablespoons freshly chopped mint

Directions

Preheat BBQ to medium heat. Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested with a fork.

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.

Nutritional Facts

Per serving:

Calories: 373
Carbohydrates: 10.5 g
Total fat: 20 g (sat 4.4 g)
Sodium: 81 mg
Fiber: 1 g

Serving Size

4