Hawaiian Grilled Salmon with Pineapple-Macadamia Salsa and Citrus-Ginger Hollandaise
This summer dish offers a taste of the tropics with sweet and spicy salsa and buttery, yet bright hollandaise.
Gluten free
Ingredients per serving
Prepare the Pineapple-Macadamia Salsa
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Pineapple (about 1), small dice 1.0 L
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Roasted salted macadamia nuts, chopped 0.5 L
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Grape tomatoes, small dice 0.5 L
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Red onion, small dice 175.0 ml
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Lime juice 45.0 ml
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Cilantro, chopped 60.0 ml
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Olive oil 30.0 ml
Prepare the Citrus-Ginger Hollandaise
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Ginger, fresh, grated 15.0 ml
Prepare the Grilled Salmon
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Salmon filets, 140 - 170 g 10.0 each
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Chipotle powder
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Salt, kosher, as needed
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Canola oil, as needed
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Watercress
Preparation
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Prepare the Pineapple-Macadamia Salsa
- Combine all ingredients and refrigerate until needed.
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Prepare the Citrus-Ginger Hollandaise
- Combine prepared Hollandaise with Knorr Intense Flavours Citrus Fresh and grated ginger. Keep warm until needed.
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Prepare the Grilled Salmon
- Preheat a grill to about 200 C. Season the salmon with chipotle powder and salt. Brush with oil and grill on both sides until desired doneness.
- To finish the dish, spoon the hollandaise sauce on the plate. Top the salmon with Pineapple-Macadamia Salsa and garnish with watercress.
