Summary

Ingredients

• 2 salmon fillet (s)
• 1 lime (s), organic
• 1 lemon (s), organic
• 20 g iner
• 150 g basmati rice
• 2 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon chilli flakes
• 4 stems mint
• 4 stems coriander greens
• a bit salt

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Instructions

1. Thaw the salmon fillets, rinse and pat dry. Wash the lime, grate half of the peel. Squeeze the grated half and cut the other half into four thin slices. Wash the lemon and rub the peel. Peel the ginger, cut four thin slices and finely grate the rest. Wash the mint, spin dry and roughly chop. Wash the coriander, spin dry and roughly chop.
2. Mix a marinade with honey, soy sauce, lime juice and zest, chilli flakes, chopped coriander and grated ginger. Put the salmon in the marinade, distribute everything well and leave to marinate for about 30 minutes.
3. Preheat the oven to 180 degrees top / bottom heat.
4. Remove the salmon from the marinade and drain a little, place on a baking sheet lined with baking paper. Place the lime and ginger slices on top and drizzle with the remaining marinade. Cook the salmon in the oven for about 20 minutes.
5. Meanwhile, cook the rice in salted water according to the instructions on the packet. Drain the rice, fold in the lemon zest and the chopped mint.
6. Arrange the rice on plates and place the salmon on top. Serve hot immediately.