Prep: 5 + 1hr
Cook: 35 mins
Nutrition per serving:
Kcal – 643
Fat – 24g
Carbs – 68g
Protein – 35g
WHAT YOU NEED
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) 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)
WHAT YOU NEED TO DO
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.
KEY BENEFITS OF SALMON
Benefits of Salmon Nutrition 1 High in Vitamin D. This is important as vitamin D deficiency is linked to everything from cancer to multiple sclerosis to rheumatoid arthritis and heart disease. 2 Improves Bone Health. Recent research suggests that the omega-3 fatty acids found in fish or fish oil could help enhance bone health to keep conditions like osteoporosis at bay. 3 Boosts Brain Function. Omega-3-rich foods have been shown to increase the efficiency of various brain functions, including improved memory.