Honey & Lime Glazed Salmon With Pineapple Rice

Dinner

Serves: 4

Ingredients:

• 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:

• ⅔ cup (150g) rice

• ¾ cup (200g) sweetcorn

• 1 ¼ cups (250g) pineapple, chopped

• 1 ⅓ cup (200g) cucumber, chopped

• 1 lime, juiced

• 2 tbsp. honey

• ½ cup coriander leaves (or mint)

• pinch of salt

Instructions:

1. Cut the skin off the salmon fillets. Rinse and dry.

2. Mix the ingredients of the marinade and coat the pieces of salmon. Place in a casserole dish 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 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.

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

6. Serve salmon with the earlier prepared pineapple rice.