Quick Caribbean Salmon & Pineapple Salsa

• Meanwhile, drain pineapple slices, reserving the juice. • Heat a large frying pan over a high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Remove from the pan and roughly chop. • Roughly chop cucumber and tomato. • In a medium bowl, combine the white wine vinegar, pineapple juice (2 tsp for 2 people / 1 tbs for 4 people), a small drizzle of olive oil and a pinch of salt and pepper. Toss the cucumber, tomato, and pineapple to combine

• On a plate, combine mild Caribbean jerk seasoning and plain flour. Pat salmon dry and press into the spice blend to coat. • In a medium frying pan heat a drizzle of olive oil to a medium heat. When the oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Don't worry if your salmon gets a little charred during cooking. It adds to the flavour! TIP: Patting the skin dry helps it crisp up in the pan!