firecracker salmon with pineapple salsa

Serves: 4

Ingredients:
3 tablespoons sriracha sauce
3 limes, 1 zested, 2 juiced
1 tablespoon honey
25g fresh ginger, peeled and roughly chopped
2 garlic cloves, halved
4 x 170g boneless salmon fillets
1 tablespoon olive oil
for the salsa:
100g vine tomatoes, diced
200g fresh or tinned pineapple, diced
1 red pepper, deseeded and finely diced
½ small red onion, finely chopped
2 teaspoons olive oil
20g fresh coriander, stalks finely chopped and leaves roughly chopped

Method:
blitz together the sriracha, lime zest and 2 tbsp juice, honey, ginger and garlic in a blender until smooth. set aside 2 tbsp for the salsa and pour the rest into a non-metallic dish that will fit the salmon fairly snugly. add the salmon, flesh-side down, then transfer to the fridge for 1 hr to marinate.
meanwhile, for the salsa, put the diced tomatoes in a sieve over a bowl to drain for 10 mins. add to a clean bowl with the pineapple, pepper and onion. add the remaining 1 tbsp lime juice, 2 tsp oil and the reserved marinade; toss to coat, then leave to marinate at room temperature for up to 1 hr, or in the fridge for 2-3 hrs.
to cook the salmon: preheat the oven to 200°c ,  place on a tray with greaseproof paper and then bake for 10 minutes. once cooked, remove and set aside.
stir the chopped coriander stalks through the salsa, then serve over and alongside the salmon, scattered with the coriander leaves.