Pineapple Salsa with Smoked Salmon

This sweet and spicy pineapple salsa recipe is perfect for a summer starter or side for a BBQ. Topped with smoked salmon, this is a treat for the tastebuds!

Course Appetizer, Main Course, Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings large servings

Calories 376kcal

Author Slow The Cook Down

Ingredients

Prep the pineapple

8.8 ounces pineapple pieces (250g)
juice of 1 lime
1 tbsp chilli powder
salt and pepper to taste

For the rest of the salsa

2 romana peppers (or red bell peppers)
1 avocado
1 red onion
½ red chilli
½ tsp salt
juice of 1 lime
pinch black pepper to taste
3.5 ounces smoked salmon cut into strips (100g)

Instructions

Pre-heat the oven to 180ºc / 350f
Place the pineapple pieces on a baking sheet and sprinkle of the lime juice, chilli powder and a pinch of salt and pepper. Place in the oven for around 15 minutes. Once cooked, remove and let cool to room temperature.
Finely dice the peppers, avocado, onion and chilli and place in a large bowl. Add in the cooled pineapple.
Add in the lime, salt and pepper and smoked salmon strips. Mix well and leave covered in fridge until ready to serve.

Notes

This pineapple salsa can be made ahead of time and stored in the refrigerator for up to 12 hours.

Nutritional values are based on one of two large servings.

Nutrition