Caramelised BBQ Salmon Fillet with Pineapple, Mango & Salsa

Caramelised BBQ Salmon Fillet with Pineapple, Mango & Salsa, using ingredients from  @prahranmarket. 

This is a super easy and delicious recipe that was inspired by a meal I had recently whilst in New York City over Summer. With a slightly crispy outer layer and melt in your mouth flakes of salmon, you will be adding this dish to your weekly meal rotation in no time. The zesty and punchy salsa bursting with mango, pineapple, avocado, red onion, jalapenos, coriander and lime zest is the ultimate match made in heaven for this meal. 

All the ingredients you will need to make this luscious spring meal can be found all under one roof at the Prahran Market. The big sexy salmon fillet is from Claringbolds Seafoods and the fresh fruit and veg is from F & J Fruiterers, Reliable Fruit and Paddlewheel.

Head over to the Prahran Market, and shop up a storm today to create this delectable Spring meal. 

Ingredients

Salsa

• 2 mangoes, diced

• 1 cup chopped pineapple

• 1 avocado, diced

• 1 cup finely chopped coriander 

• 1/2 cup finely diced red onion

• 1 jalapeno, finely chopped 

• A drizzle of honey

• The juice and zest of half a lime

• Salt

Salmon

• 1.5kg whole salmon fillet, pin boned 

• 2 tablespoons brown sugar

• 2 teaspoons onion powder

• 1 teaspoon garlic powder

• 1 teaspoon chilli powder

• 2 teaspoons paprika

• 1 teaspoon kosher salt 

• 3 tablespoons olive oil

• Rice and lime wedges to serve

Method

First, make the salsa by adding all the ingredients to a large bowl. Toss to combine, season to taste. Cook rice. 

Pre-heat a fan-forced oven to 170°C, 190°C gas with a rack positioned in the centre of the oven, and another at the top. Line a baking tray with foil. 

Thinly slice radishes with a mandoline, then dunk in an ice bath for 10 minutes. Pat dry with paper towel and then arrange in a “fish scale” pattern on a large serving platter.

Mix all the spices together in a bowl, mix to combine until a paste forms. Place the salmon skin side down on the foil lined tray. Rub all of the paste evenly over the flesh side of the fillet. 

Bake for 8 minutes on the middle rack, then turn the broiler up to the highest level and move the salmon to the top rack and grill for 4 minutes, or until the paste caramelises. Do not walk away from the oven, keep a close eye on it so the sugar does not burn. 

Serve with rice, salsa salad and a squeeze of lime.