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Spicy griddled salmon with pineapple

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Serves: 4

Ingredients

30g Cooks’ Ingredients Gochujang Chilli Paste
3cm piece ginger, peeled and finely grated
1 tbsp smoked paprika
1 tsp ground turmeric
1 tbsp olive oil, plus extra for frying
1 small pineapple, skin removed, cut into 8 x 1.5cm slices
450g pack No.1 Wild Alaskan Sockeye Salmon
250g white or brown rice
200g pack green beans, trimmed
Thyme leaves, to garnish

Method

1. Whisk the gochujang, ginger, paprika, turmeric, oil and some seasoning together with a fork to make a smooth paste, then set aside.

2. Warm a nonstick griddle pan over a medium heat. Drizzle with a little oil, add the pineapple and cook for 3 minutes on each side, or until there are char marks. Remove and keep warm.

3. Add a generous amount of oil to the griddle. Place the fish, skin-side up, and cook for 8-10 minutes on each side, turning once, until cooked through and the skin is crisp. Spread the paste onto the fish and cook for another 30 seconds on each side. Remove from the griddle pan and set aside.

4. Meanwhile, cook the rice and the green beans according to pack instructions. Serve the pineapple with the fish, season, then garnish with thyme leaves, before enjoying with the rice and beans.