Wellnessworks Recipes for Wellbeing

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HONEY & LIME GLAZED SALMON WITH PINEAPPLE RICEServes: 4Prep: 5 + 1hrCook: 35 minsNutrition perserving:643 kcal24g Fats68g Carbs35g ProteinGFHPDFWHAT YOU NEED• 1.3 lb. (600g) salmon, 4filletsMarinade:• 3 tbsp. honey• 3 tbsp. lime juice• 3 tbsp. soy sauce• 1 tbsp. olive oil• 3 tbsp. ginger, grated• 2 garlic cloves, crushedPineapple 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)WHAT YOU NEED TO DOSlice the skin off the salmon fillets and discard. Rinsesalmon fillets and dry.Mix the ingredients of the marinade and coat the pieces ofsalmon. Place in a casserole and marinate for about 1hour.Cook the rice in lightly salted water, then spread on alarge plate to cool.Drain the sweetcorn and add to the rice. Peel and cut thepineapple into small chunks and the cucumber into smallcubes. Add to the salad bowl and season with a pinch ofsalt, lime juice and honey. Add coriander leaves (or mint)and mix well.Preheat the oven to 410°F (210°C). Bake the marinatedsalmon for 18 minutes, until cooked throughout.Serve salmon with the prepared pineapple rice.
WHAT YOU NEEDWHAT YOU NEED TO DOSIMPLE CHICKEN CURRYWITH SAFFRON RICE
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TABLE OF CONTENTSWHAT YOU NEED25 SL
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WEEKLY MEAL PLANNER 01MONDAYTUESDAY
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Wellnessworks Recipes for Wellbeing

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