Jerk Salmon with Chinese Broccoli and Pineapple Salsa

jerk salmon with chinese broccoli and pineapple salsa 

Serves 4 

4 x 200g salmon fillets (skin on), pin-boned 

1 small pineapple, chopped 

3cm piece ginger, grated 

2 long red chillies, seeds removed, finely chopped 

1/2 red onion, thinly sliced 

2 tbs chopped coriander leaves 

1 bunch Chinese broccoli (gai Ian) 

Sunflower oil, to brush 

Jerk marinade 

2 each long red chillies, garlic cloves and eschalots, chopped 

2 tsp allspice 

2 star anise 

1 cinnamon quill 

1/4 cup (60m1) each dark rum and soy sauce 

1 tbs brown sugar 

1 mango, chopped 

1 tsp fennel seeds 

For the marinade, place all ingredients in a saucepan over medium heat with 2/3 cup (165m1) cold water. 

Season with black pepper and bring to the boil, then cook for 20 minutes or until slightly reduced. Allow to cool slightly. 

Remove cinnamon and star anise from pan. 

Add 1 cup (250m1) cold water, then whiz until smooth with a stick blender. 

Transfer to a bowl and cool completely. 

Add salmon to marinade, turn to coat, then cover and chill for 1 hour to marinate. 

Meanwhile, to make the pineapple salsa combine pineapple, ginger, chilli, onion and coriander in a bowl, then set aside. 

Cook broccoli in a pan of simmering salted water for 1 minute or until just tender. 

Drain and set aside. 

Heat a chargrill pan over high heat and brush with oil. 

Cook salmon, skin-side down, for 2 minutes or until crisp. 

Turn and cook for a further 30 seconds on each side or until just cooked. 

Rest, loosely covered with foil, for 3 minutes. 

Serve salmon with broccoli and salsa.