Tex-Mex Grilled Salmon with Pineapple Salsa
recipe

A delicious Tex-Mex salmon grilled on a wooden plank and served with fresh pineapple salsa. Perfect summer dish that pairs excellently with beer!
Preparation Time: 1 day (includes marinating time)
Serving Size: 4

Ingredients

- 800 g salmon fillet
Spice Mix:
- 1 tsp ground ginger
- 1 tsp cumin
- 1 tsp chili flakes
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1 - 2 tsp cayenne pepper
- 2 tsp oregano
Pineapple Salsa:
- 150 g pineapple, diced
- 1 tomato, diced
- 1 red chili, finely chopped
- 1/2 - 1 tsp salt
- 2 tsp sugar
- 1 - 2 tbsp lime juice
- 1 tbsp olive oil
- Freshly ground black pepper
- Fresh chives, chopped

Instructions

1. Preparation: Start the preparation the day before. Soak the wooden plank in water under weight overnight.
2. Salmon: Cut the salmon fillet into serving-sized pieces. Mix the spice mix ingredients well and rub the mixture onto the surface of the salmon pieces. Let it marinate in the refrigerator for 1-2 hours.
3. Pineapple Salsa: Dice the pineapple into small cubes. Remove seeds from the tomato and dice the flesh, mixing it with the pineapple. Remove seeds from the chili and finely chop it into the salsa. Add lime juice, olive oil, salt, sugar, and black pepper. Chop fresh chives and mix them in, letting it marinate in the refrigerator.
4. Grilling: Preheat the grill to medium heat. Place the salmon pieces on the wooden plank and put the plank on the grill. Close the lid and grill the salmon pieces to your desired doneness (about 30 minutes).
5. Serving: Remove the plank from the grill and spoon the pineapple salsa over the salmon pieces. Serve immediately.

Nutritional Information (per serving, approximately):

- Energy: 450 kcal
- Protein: 30 g
- Carbohydrates: 20 g
- Fat: 30 g
- Fiber: 2 g

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