Glazed Lachsschinken Steaks with Pepper & Pineapple

Ingredients

4 Lachsschinken Steaks

1 tbls Olive Oil

1 (400gm) Can Australian Pineapple Rings in Syrup

4 tbls Pineapple juice (Syrup from Pineapple Rings)

1 tbls Brown Sugar

2 tbls Apple Cider Vinegar

1 tbls Dijon Mustard

Pinch of Sea Salt

½ tsp Cracked Black Pepper

Fresh Coriander, to serve

Method

In a small bowl combine the pineapple juice, brown sugar, apple cider vinegar, Dijon mustard, sea salt and the black pepper, whisk well.

Heat a large grill pan over a medium heat, add the olive oil. Cook the pineapple rings and the lachsschinken on one side until golden brown grill marks are visible, turn and cook for a further minute.

Add the pineapple juice mixture to the pan and allow to cook for a few minutes until thick and caramelised, serve immediately and garish with fresh coriander leaves.

---