6 x 200g skinless salmon llets, bones removed
1⁄2 fresh pineapple (700g), peeled
1⁄4 cup shredded fresh mint leaves
Lime halves, to serve
Fresh mint leaves, to garnish
4 green spring onions, chopped
1⁄2 cup chopped fresh coriander leaves and stems
1 tblsp chopped fresh ginger
2 cloves garlic, chopped
2 medium chillies, deseeded, chopped 2 tsps nely grated lime rind
1 tblsp kecap manis
1 tblsp honey
1 tblsp ground allspice
Salt and pepper, to taste
To make marinade, place all ingredients in a food processor. Process to a smooth paste. Transfer to a shallow dish. Add salmon. Turn to coat. Refrigerate, covered, for at least 2 hours, or overnight.
Heat an oiled char-grill plate over a medium heat. Add salmon. Cook for about 3 minutes on each side, or until cooked to your liking.
Meanwhile, cut pineapple into quarters lengthways. Remove core. Thinly slice. Place in a bowl with mint. Toss to combine.
Serve salmon with pineapple and lime halves. Garnish with mint.