Salmon Baked with Tomato, Ginger, Chilli and Pineapple Salsa


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The oiliness of salmon takes well to this slightly fruity mixture. Serve this with something simple like boiled potatoes, rice, cous cous or just a green salad.


  • 4 ripe tomatoes, cut into 1 cm (½ in) cubes
  • ½ thumb fresh ginger, peeled and finely julienned or grated
  • ½ red chilli, finely julienned or chopped
  • 200 g(6 ½ oz) fresh pineapple, skin removed, finely diced
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 4 × 180 g(6 oz) pieces salmon fillet, skin and bones removed


    Mix everything except salmon together in a bowl. Place salmon pieces in a ceramic roasting dish just large enough to hold them comfortably and pour salsa over and around it. Leave to marinate for 1 hour.

    Preheat oven to 220°C/450°F/Gas Mark 6. Place dish in top third of the oven and bake 15 minutes, then test to see if salmon is cooked. Ideally it should be pink in the middle.

    Serve salmon with salsa spooned around it.