Ingredients per serve


Pineapple Macadamia Salsa

  • Pineapple, diced 300.0 g
  • Roasted macadamia, chopped 200.0 g
  • Grape tomatoes, diced 300.0 g
  • Red Onion, diced 300.0 g
  • Coriander, chopped 60.0 ml
  • Olive oil 30.0 ml

Lime Hollandaise

Grilled Salmon

  • Salmon fillets 10.0 pc
  • Canola Oil As Required

This fresh, summery dish offers a taste of the tropics that diners are lovin’ right now. Pair sweet and spicy salsa, with a buttery yet bright hollandaise infused with lime — shut up and take my Hawaiian dollars!



  1. Pineapple Macadamia Salsa

    • Combine all ingredients for the salsa and refrigerate until needed.
  2. Lime Hollandaise

    • Combine KNORR Hollandaise Sauce GF with KNORR Thai Lime Powder. Keep warm until needed.
  3. Grilled Salmon

    • Preheat a grill to about 200 degree Celsius. Season the salmon with salt. Brush with oil and grill on both sides until desired doneness.
  4. To Serve

    • Spoon the hollandaise sauce on the plate and top the salmon with Pineapple Macadamia Salsa