The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Amazon Mexican rubbed salmon, coconut & lime rice
Sweet, smoky, citrussy – our Mexican-inspired, sustainably sourced salmon serves up a mega dose of flavour. Creamy coconut rice is the perfect partner for crunchy sweetcorn and bright, vitamin C-dense peppers.
Prep in 10
High protein
New
Serving size
Ingredients
- 2 salmon fillets (Fish)
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 chilli (use half)
- 1 handful of fresh coriander
- 1 pepper
- 80g brown rice (brown rice (100%))
- 1 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 30g creamed coconut
- 2 spring onion
Nutritional Information
Calories: 635
Protein: 38g
Carbs: 43g
Fat: 35g
Amazon Mexican rubbed salmon, coconut & lime rice
Sweet, smoky, citrussy – our Mexican-inspired, sustainably sourced salmon serves up a mega dose of flavour. Creamy coconut rice is the perfect partner for crunchy sweetcorn and bright, vitamin C-dense peppers.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the rice and place in a saucepan with 400ml lightly salted boiling water. Simmer for 20-25 mins, then drain. Dissolve the creamed coconut in a jug with 80ml boiling water.
- Dice the pepper. Thinly slice the spring onions. Roughly chop the coriander. Thinly slice the half red chilli (remove the seeds for less). Halve the lime.
- Place the salmon fillets on a small baking tray (skin-side down). Drizzle with 1 tsp oil, then sprinkle over the Mexican spice mix, ensuring the fillets are evenly coated. Bake for 12 mins, or until cooked through, then keep warm until the rice is ready.
- Heat a large frying pan with 1 tsp oil on a medium heat. Add the pepper and half the spring onions; cook for 3 mins. When the rice is nearly ready, drain the sweetcorn and add to the pan. Cook for 2 mins, then add the creamed coconut and cooked rice. Stir everything together and cook for a further 1 minute, then remove from the heat.
- Add half the coriander to the pan and squeeze in the juice from one lime half; season with sea salt and black pepper. Stir.
- Serve the rice drizzled with the tamari and the salmon flaked over the top. Garnish with the chilli slices (to taste), remaining coriander, remaining spring onions and a squeeze of lime juice.
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