Honey & Lime Glazed Salmon With Pineapple Rice
Gluten Free | Dairy Free | High Protein
Servings 4
Prep Time1 Hour
Cooking Time35 Mins
643
kCal
24g
Fats
68g
Carbs
35g
Proteins
Ingredients
1.3 lb (600g) salmon, 4 fillets
Marinade:
3 tbsp honey
3 tbsp lime juice
3 tbsp soy sauce
1 tbsp olive oil
3 tbsp ginger grated
2 garlic cloves, crushed
Pineapple Rice:
2/3 cup (150g) rice
3/4cup (200g) sweetcorn
1 1/4 cup (250g) pineapple, chopped
1 1/3 cup (200g cucumber, chopped
1 lime, juiced
2 tbsp honey
1/2 cup coriander leaves (or mint)
Method
- Cut the skin off the salmon fillets. Rinse and dry
- Mix the ingredients of the marinade and coast the pieces of salmon. Place in a casserole for marinating for about 1 hour.
- Cook the rice in lightly salted water, then spread on a large plate to cool.
- Drain the sweetcorn and add to the rice.
- Peel and cut the pineapple into small chunks and the cucumber into small cubes. Add to the salad bowl, season with a pinch of salt, lime juice and honey. Add coriander leaves (or mint) and mix well.
- Preheat the oven to 410F (210C). Bake the marinated salmon for 18 minutes, until cooked throughout.
- Serve salmon with the earlier prepared pineapple rice.
1.3 lb (600g) salmon, 4 fillets
Marinade:
3 tbsp honey
3 tbsp lime juice
3 tbsp soy sauce
1 tbsp olive oil
3 tbsp ginger grated
2 garlic cloves, crushed
Pineapple Rice:
2/3 cup (150g) rice
3/4cup (200g) sweetcorn
1 1/4 cup (250g) pineapple, chopped
1 1/3 cup (200g cucumber, chopped
1 lime, juiced
2 tbsp honey
1/2 cup coriander leaves (or mint)
- Cut the skin off the salmon fillets. Rinse and dry
- Mix the ingredients of the marinade and coast the pieces of salmon. Place in a casserole for marinating for about 1 hour.
- Cook the rice in lightly salted water, then spread on a large plate to cool.
- Drain the sweetcorn and add to the rice.
- Peel and cut the pineapple into small chunks and the cucumber into small cubes. Add to the salad bowl, season with a pinch of salt, lime juice and honey. Add coriander leaves (or mint) and mix well.
- Preheat the oven to 410F (210C). Bake the marinated salmon for 18 minutes, until cooked throughout.
- Serve salmon with the earlier prepared pineapple rice.