Impress your friends and family with this high-protein meal packed with delicious flavour!

Serves: 4
Prep time: 5 mins (+ 1 hour marinade time)
Cook time: 35 mins

INGREDIENTS

• 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
• ¾ cup (200g) sweetcorn
• 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)

METHOD

Cut the skin off the salmon fillets, remove bones if you wish. 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 210°C. Bake the marinated salmon for 18 minutes, until cooked throughout.

Serve salmon with the earlier prepared pineapple rice.

Image / Exceed Nutrition