Serves: 2
Prep: 15 mins
  • 1/2 red chilli
  • 1 handful of fresh coriander
  • 30g creamed coconut
  • 1 lime
  • 1 tbsp Mindful Chef Mexican spice mix
  • 2 spring onion
  • 1 red pepper
  • 250g steamed brown basmati rice
  • 2 salmon fillets
  • 1 tbsp tamari 
  • 150g drained sweetcorn 

Nutritional Information

Calories: 637
Protein: 38g
Carbs: 53g
Fat: 33g



  1. Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle
  2. Dissolve the creamed coconut in a jug with 80ml boiling water
  3. 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
  4. Dice the pepper. Thinly slice the spring onions. 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
  5. Add the sweetcorn to the pan, followed by the rice. Cook for 2 mins, then add the creamed coconut. Stir everything together and cook for a further 1 minute, then remove from the heat
  6. Roughly chop the coriander and thinly slice the half red chilli (remove the seeds for less heat). Add half the coriander to the pan; season with sea salt and black pepper. Stir
  7. Halve the lime. Squeeze the juice from one half into the rice
  8. Serve the rice drizzled with the tamari and the salmon flaked over the top
  9. Garnish with the chilli slices (to taste), remaining coriander, remaining spring onions and a squeeze of lime juice.

Mexican rubbed salmon, coconut & lime rice Recipe | Mindful Chef