Salmon Roast with Pineapple Salsa and Coriander

INGREDIENTS

• 1 salmon roast (600 g/1.3 lb) or 4 fillets (150 g/1/3 lb each)

PINEAPPLE SALSA

• 250 mL (1 cup) fresh or canned pineapple, drained and diced
• 125 mL (1/2 cup) red bell pepper, diced
• 2 green onions, finely chopped
• 60 mL (1/4 cup) fresh coriander, chopped
• 1 pinch ground cumin
• Salt and pepper, to taste
  

BREADING

• 375 mL (1 1/2 cups) Emmental cheese, grated
• 175 mL (3/4 cup) breadcrumbs
• 60 mL (1/4 cup) fresh parsley, chopped
• 30 mL (2 tablespoons) Olive Oil
• Zest and juice of 1/2 lemon
• Salt and pepper, to taste

PREPARATION

Preheat the oven to 200°C (400°F).
Combine the salsa ingredients in a bowl and let stand at room temperature. Line a baking sheet with parchment paper and place the salmon on the paper.
Combine the ingredients for the breading. Coat the salmon with the breading and compact it by pressing it down.
Bake 12 to 15 minutes. Brown under the broiler for 1 to 2 minutes.
Serve on a bed of rice with pineapple salsa.