Firecracker salmon with pineapple salsa recipe

Method

1. Blitz together the sriracha, lime zest and 2 tbsp juice, honey, ginger and garlic in a blender until smooth. Set aside 2 tbsp for the salsa and pour the rest into a non-metallic dish that will fit the salmon fairly snugly. Add the salmon, flesh-side down, then transfer to the fridge for 1 hr to marinate.
2. Meanwhile, for the salsa, put the diced tomatoes in a sieve over a bowl to drain for 10 mins. Add to a clean bowl with the pineapple, pepper and onion. Add the remaining 1 tbsp lime juice, 2 tsp oil and the reserved marinade; toss to coat, then leave to marinate at room temperature for up to 1 hr, or in the fridge for 2-3 hrs.
3. To barbecue, make sure the grill bars are really clean before heating up to help prevent the fish sticking (if using coal, make sure the coals have turned ashen). Lift the salmon from the marinade and rub the 1 tbsp oil all over the skin; season.
4. When the barbecue is hot, lay the fish, skin-side down, on the bars. After about 6-8 mins the skin should be crisp and release naturally from the grill bars, and the salmon will be almost cooked through. Season the top of the fish, then carefully flip over and cook for another 1-2 mins until the flesh side has some colour and the fish is cooked through.
5. Stir the chopped coriander stalks through the salsa, then serve over and alongside the salmon, scattered with the coriander leaves.

• Tip: To grill, put the salmon, skin-side down, on an oiled baking tray then grill on high for 8-10 mins until cooked through.

• See more Barbecue fish recipes