BBQ ASC Salmon Tacos with Charred Pineapple Salsa & Smoky Black Bean Frijoles

Simple ingredients, bold flavours and sustainably farmed ASC-certified salmon make these tacos a real crowd pleaser. Who’s firing up the barbecue this weekend?

1. Preheat your BBQ for direct cooking over a medium-high heat or a grill.
2. Pat the salmon fillets dry. Mix together the sea salt, lime zest, chilli flakes, crushed fennel seeds and garlic powder. Rub all over the salmon and leave to lightly cure while you prepare the remaining ingredients.
3. Drizzle the pineapple wedges with the hot honey and a squeeze of lime juice.
4. Place the peppers, onion wedges and pineapple directly onto the hot grill. Cook for 8-10 minutes, turning regularly until softened with a good amount of char. Remove and allow to cool slightly.
5. Meanwhile, heat a pan over the barbecue or side burner. Add the olive oil followed by the sliced onion and cook gently until soft and caramelised. Stir in the cumin seeds and smoked paprika before adding the black beans. Cook for 5-6 minutes until hot and lightly thickened. Season to taste.
6. Roughly chop the grilled pineapple, peppers, onion and charred chilli. Mix together with the lime juice and chopped coriander to make a rustic salsa.
7. Place the salmon skin-side down on the BBQ grill. Press gently with a fish slice for the first minute to help the skin crisp up. Cook for around 4-5 minutes before carefully turning and cooking for a further 2-3 minutes, depending on thickness, until just cooked through.
8. Warm the tortillas on the grill for around 30 seconds each side.
9. To assemble, spoon the smoky black bean frijoles into each tortilla before topping with the charred pineapple salsa. Flake over generous pieces of the grilled ASC-certified salmon, then finish with sour cream, a drizzle of hot honey and plenty of fresh coriander.
10. Serve immediately with extra lime wedges alongside.