• Alice Dey

Honey and Lime Glazed Salmon with Pineapple Rice

This delicious salmon recipe is not only dairy free, gluten free and high protein but at only 643 calories a portion, it's the perfect evening meal to help you stay on track to achieving your fitness goals!

Serves: 4


• 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 • 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)

  1. Cut the skin off the salmon fillets, rinse and dry.

  2. Mix the ingredients of the marinade and coat the pieces of salmon then place in a casserole for marinating for about 1 hour.

  3. Cook the rice in lightly salted water, then spread on a large plate to cool.

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

  5. Preheat the oven to 410F (210C). Bake the marinated salmon for 18 minutes, until cooked throughout.

Serve salmon with the earlier prepared pineapple rice and enjoy!

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