Prepare the Pineapple-Macadamia Salsa

  • Pineapple (about 1), small dice 1.0 L
  • Roasted salted macadamia nuts, chopped 0.5 L
  • Grape tomatoes, small dice 0.5 L
  • Red onion, small dice 175.0 ml
  • Lime juice 45.0 ml
  • Cilantro, chopped 60.0 ml
  • Knorr® Professional Intense Flavours Charred Chili Heat 4 x 400 ml 30.0 ml
  • Olive oil 30.0 ml

Prepare the Citrus-Ginger Hollandaise

Prepare the Grilled Salmon

  • Salmon filets, 140 - 170 g 10.0 each
  • Chipotle powder
  • Salt, kosher, as needed
  • Canola oil, as needed
  • Watercress
  1. Prepare the Pineapple-Macadamia Salsa

    • Combine all ingredients and refrigerate until needed.
  2. Prepare the Citrus-Ginger Hollandaise

    • Combine prepared Hollandaise with Knorr Intense Flavours Citrus Fresh and grated ginger. Keep warm until needed.
  3. 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.
Chef Inspiration