How to make grilled salmon with beetroot, pineapple, and pickled cucumber recipe

Salmon with pineapple, beetroot, cucumber, crushed cashew nuts and mixed lettuce leaves

Salmon, pineapple, and beetroot – who’d have thought it! The earthy and citrus flavours amazingly complement the fresh grilled salmon whilst adding a burst of colour to the plate.


2 people


  • 2 thick salmon fillets (with skin left on)
  • 1 medium cooked beetroot, shredded
  • ½ cucumber, shredded
  • 100g pineapple, chopped into thin strips
  • Cos lettuce leaves, chopped into strips
  • 50g cashew nuts
  • 2 tbsp rice wine vinegar
  • Juice of 1 lemon
  • 1 tbsp of lemon zest, grated or peeled using a lemon rinder tool
  • 1tsp of coconut or olive oil
  • 1 tbsp fresh dill, chopped
  • Ground rock salt, to taste
  • Ground Black pepper, to taste


  1. In a dish, mix the cucumber with the rice wine vinegar and leave to soak.
  2. Heat the coconut/olive oil in a large frying pan on a medium to high heat; when hot add the salmon fillet skin side down and cook for 15 minutes.
  3. Meanwhile, slowly toast the cashew nuts in a small frying pan (with no oil) over a low heat for 3-5 minutes until they change colour. Leave to one side to cool down. Once cool, crush into small pieces on a chopping board.
  4. Wash and prepare the cos lettuce leaves and then dress with a little of the lemon juice, the pineapple, the beetroot, and the cashew nuts.
  5. Check the salmon fillet is cooked (it should flake quite easily) and place on top of the salad. Garnish with the pickled cucumber, lemon juice, lemon rind, and fresh dill. Season with freshly ground rock salt and black pepper to taste.