Regal King Salmon with Pineapple Salsa & Coconut Yogurt
- 10oz Regal Salmon Fillets, cut into 2cm chunks
- 1/2 pineapple, skin removed, cut into small chunks
- 2 chilis, red, seeds removed, diced
- 2 radishes, sliced thinly
- 1 cup coriander leaves
- 2 tbsp chives, snipped
- 1 lime, zest and juice
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp honey
- 1 tbsp ginger, fresh grated
- 1/4 cup coconut yoghurt
- 2 avocados, sliced thinly
- cilantro, to serve
Remove the Regal Salmon from the fridge and allow to rest at room temperature for 5 minutes.
Mix together the pineapple, chilies, radishes, cilantro leaves and snipped chives in a small bowl. Season to taste with salt, freshly ground black pepper, lime zest and juice.
Heat a frying pan with the olive oil on a medium heat. Add the butter and allow to melt and go frothy. Cook the salmon pieces for 1-2 minutes, turning continuously to brown each side. Remove from pan and allow to drain on clean dry kitchen paper.
Squeeze the juice from the ginger into the frying pan that cooked the salmon, and add the honey. Stir until honey has melted. Remove pan from heat and place the salmon pieces back in the pan turning to coat evenly with the sauce.
Spoon a little of the salsa into small bowls or Asian serving spoons. Place 1-2 pieces of the cooked Regal salmon on top with thin slices of avocado. Top with a small dollop of coconut yogurt and coriander leaves.