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Mexicano Salmon

Packed with protein and flavour!

Serves: 4 Time: 35 minutes



  • 600g salmon, 4 fillets


  • 3 tablespoons honey

  • 3 tablespoons lime juice

  • 3 tablespoons soy sauce

  • 1 tablespoon olive oil

  • 3 tablespoons ginger, grated

  • 2 garlic cloves, crushed

Pineapple rice:

  • 150g rice

  • 200g sweetcorn

  • 250g pineapple, chopped

  • 200g cucumber, chopped

  • 1 lime, juiced

  • 2 tablespoons honey

  • garnish - coriander leaves (or mint)


  1. Slice the skin off the salmon fillets and discard. Rinse the salmon fillets and pat dry.

  2. Mix the ingredients of the marinade and coat the pieces of salmon. Marinate for about 1 hour, if you have time.

  3. Cook the rice per pack instructions, once done drain and put in a large bowl.

  4. Meanwhile drain the sweetcorn and add to the cooked rice. Peel and cut the pineapple into small chunks and the cucumber into small cubes. Add to the rice bowl and season with a pinch of salt, lime juice and honey. Add coriander leaves (or mint) and mix well.

  5. Preheat the oven to 210°C. Bake the marinated salmon for 18 minutes, until cooked throughout.

  6. Serve salmon with the prepared pineapple rice.


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