As a mom of three reformed picky eaters, I’m usually pretty quick to accommodate any requests my kids make for healthy dinners. And they have been LOVING this Honey and Lime-Glazed Salmon lately.
They love the sweetness that comes from the honey-lime glaze and the pineapple. And I love the fact that salmon provides a hefty dose of omega-3 fatty acids, which are thought to improve heart health and lower the risk of dementia, arthritis, and depression.
Feel free to modify the rice if you’re trying to watch the carbs or avoid grains! I’ve eaten leftovers over cauliflower rice, and it was still pretty great!
Honey and Lime-Glazed Salmon
Yields: 4 servings
Prep Time: 5 minutes hands on, 1 hour to marinate
Cook Time: 35 minutes
- 1 1/3 lb (600g) salmon, 4 fillets
For the marinade:
- 3 tablespoons honey
- 3 tablespoons lime juice
- 3 tablespoons soy sauce (or liquid or coconut aminos)
- 1 tablespoon olive oil
- 3 tablespoons fresh ginger, grated
- 2 garlic cloves, crushed
For the rice:
- 2/3 cup rice
- 3/4 cup corn kernels
- 1 1/4 cups pineapple, chopped
- 1 1/3 cups chopped cucumber
- 1 lime, juiced
- 2 tablespoons honey
- 1/2 cup fresh mint or coriander
Cut the skin off the salmon fillets.
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 corn 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.
Want a printable version of this recipe, complete with nutrition facts and a scannable MyFitnessPal code? Click here!
Try it out and let me know what you think!
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