Cajun Salmon and Pineapple Salad

Ingredients

1 Tbs olive oil
1 tsp Coles Brand Ground Cumin
1 tsp ground coriander
1 tsp sweet paprika
1 tsp ground fennel
4 x 150 g salmon fillets
1/2 ripe pineapple, peeled, cored, thinly sliced
2 Lebanese cucumbers, thinly sliced lengthways
1 long red chilli, seeded, thinly sliced
1/2 cup coriander leaves
1 Tbs lime juice

Method

Combine the oil, cumin, coriander, paprika and fennel in a bowl. Season with salt and pepper. Add the salmon and gently turn to evenly coat in the spice mixture.

Heat a frying pan over medium-high heat. Cook the salmon for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.

Meanwhile, combine the pineapple, cucumber, chilli, coriander and lime juice in a bowl. Divide among serving plates and serve with salmon.

Credits: Coles

Photo Credits: Coles