- 1.3 lb (600g) salmon, 4 fillets
- 3 tbsp. honey
- 3 tbsp. lime juice
- 3 tbsp. soy sauce
- 1 tbsp. olive oil
- 3 tbsp. ginger, grated
- 2 garlic cloves, crushed
- 2/3 cup (150g) rice
- ¾ cup (200g) sweet corn
- 1 ¼ cups (250g) pineapple, chopped
- 1 1/3 cup (200g) cucumber, chopped
- 1 lime, juiced
- 2 tbsp. honey
- 1/2 cup coriander leaves (or mint)
Remove the skin off the salmon fillets. Rinse and dry.
Mix the ingredients of the marinade and coat the pieces of salmon. Place in a casserole dish for marinating for about 1 hour.
Cook the rice in lightly salted water, according to package instructions, then spread on a large plate to cool.
Drain the sweetcorn (if canned) and add to the rice. Peel and cut the pineapple into small chunks and the cucumber into small cubes. Add to the rice, 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 thoroughly.
Serve salmon with prepared pineapple rice.
(Serves 4) Nutrition per serving: 643 kcal / 24g Fat / 68g Carbs / 35g Protein