Grilled salmon with lime butter and sweet potatoes

50 minutes

1.

Drain the pineapple and collect the juice. Cut the slices into small cubes. Wash and quarter tomatoes and remove the seeds. Finely dice tomatoes. Clean and wash the spring onions, also dice finely.

2.

Wash the coriander, shake dry and cut into fine strips, except for something to garnish.

3.

Warm the vinegar and stir with sugar until it has dissolved. Stir in the sambal oelek and a little salt. Mix the marinade with pineapple, tomatoes, spring onions and coriander and let it steep for about 30 minutes.

4.

Just before serving, season again with salt, possibly a little sambal oelek and pineapple juice.

5.

Peel the sweet potatoes, cut into thick slices and cook in boiling salted water for about 5 minutes. Drain the sweet potatoes and let them cool. Wash the lime thoroughly and finely grate the peel.

6.

Squeeze 1/2 a lime and measure out 1 tablespoon of juice. Mix the butter, lime zest, 1 tablespoon juice, a little salt and pepper.

7.

Wash the salmon fillet, pat dry and cut into 6–8 slices. Spread a thin layer of oil on the meat side, lightly season with salt and pepper. Place the salmon on the grill with the meat side first and grill for about 4 minutes, then turn and grill on the skin side for about 4 minutes.

8.

Incidentally, lightly oiled sweet potatoes and grill for about 5 minutes while turning. Remove the salmon from the grill and spread the lime butter over the hot salmon slices. Garnish with coriander. Serve with grilled sweet potatoes and pineapple tomato sambal.