Mexican rubbed salmon, coconut and lime rice


Our Scottish salmon fillets are rubbed with a Mexican spice blend, then oven-baked. Once cooked, they are flaked over a bed of coconut rice with sweetcorn and red pepper, then drizzled with refreshing lime juice and salty tamari.

Serves: 2

Cook time: 30 minutes


120g sweetcorn (drained)

½ red chilli

1 lime

1 red pepper

1 tbsp Mexican spice mix

1 tbsp tamari

250g steamed brown basmati rice

2 spring onions

2 tsp oil

2 x 150g salmon fillet (skin on)

30g creamed coconut

Medium handful of fresh coriander


1. Preheat the oven to 200°C/ gas mark 6 and boil a kettle.

2. Place the salmon fillets on a small baking tray with the skin side facing down. Drizzle with 1 tsp oil then sprinkle over the Mexican spice mix to coat evenly. Place into the oven for 12 mins or until cooked through. 

3. Dissolve the creamed coconut in a jug with 80ml boiling water.

4. Dice the red pepper and thinly slice the spring onions. Heat a large frying pan with 1 tsp oil on a medium heat, add the pepper and just half the spring onions and cook for 3 mins.

5. Drain the sweetcorn, and add to the pan followed by the rice. Cook for a further 2 mins then add the creamed coconut. Stir everything together and cook for a further 1 minute, then remove from the heat. Roughly chop the coriander leaves and thinly slice the red chilli (remove the seeds for less heat). Add half of the coriander to the pan, season with sea salt and black pepper and stir.

6. Cut the lime in half. Squeeze the juice from just one half into the rice.

7. Divide the coconut and lime rice between two warm plates. Drizzle the tamari over the rice. Break the salmon up with your fingers and flake over the top. Sprinkle with the remaining coriander, spring onion, fresh chilli (amount to taste) and a squeeze of the remaining lime.

997 calories • 95g carbs • 51g fat • 45g protein

Allergens: Fish, Sesame, Soya, Sulphites

Recipe courtesy of Mindful Chef

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