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.
Zingy lime & ginger salmon with rice & salad
The punchy dressing – featuring chilli, grated ginger, lime zest and juice plus tangy tamari sauce – is pure heaven. It works particularly well with salmon, cutting through its rich flavour like a dream. A red cabbage, carrot and tomato salad gives the dish texture, while the pak choi-packed rice fills you up beautifully.
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 4cm fresh ginger
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 2 skinless salmon fillets (Fish)
- 1 pak choi
- 140g basmati rice
- 1 red cabbage (use half)
- 1 carrot
- 110g baby tomatoes
- 1 handful of fresh coriander
Nutritional Information
Calories: 602
Protein: 37g
Carbs: 72g
Fat: 21g
Ingredients
- 4cm fresh ginger
- 1 chilli
- 4 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 unwaxed lime
- 4 skinless salmon fillets (Fish)
- 2 pak choi
- 280g basmati rice
- 1 red cabbage
- 2 carrot
- 200g baby tomatoes
- 1 handful of fresh coriander
Nutritional Information
Calories: 596
Protein: 37g
Carbs: 71g
Fat: 21g
Zingy lime & ginger salmon with rice & salad
The punchy dressing – featuring chilli, grated ginger, lime zest and juice plus tangy tamari sauce – is pure heaven. It works particularly well with salmon, cutting through its rich flavour like a dream. A red cabbage, carrot and tomato salad gives the dish texture, while the pak choi-packed rice fills you up beautifully.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Fish
Allergens: Soya, Fish
Cooking Instructions
Make a zesty dressing
- Finely grate the ginger, and thinly slice the chilli (deseed for less heat).
- In a large mixing bowl, combine the ginger, chilli (to taste) and tamari. Grate in the zest from the limes and squeeze in the juice (to taste).
- Tip half the dressing into a smaller mixing bowl, add the salmon fillets, stir to coat and leave to marinate for 10 mins.
Sort the rice
- Meanwhile, trim the pak choi and cut into bite-size pieces.
- Cook the rice in boiling water for 10-12 mins, adding the pak choi for the final 2 mins, then drain.
Stir up a salad
- At the same time, heat your oven to 240ºC/fan 220ºC/gas 9.
- Core and trim the cabbage, then thinly slice half, saving any leftover cabbage for another dish (slice all of it for 4 portions). Use a peeler to create carrot ribbons, quarter the tomatoes, and finely chop the coriander.
- Add the sliced cabbage, carrots, tomatoes and coriander to the large mixing bowl and stir to coat in the remaining dressing. Lightly season.
Bake the salmon
- Transfer the salmon fillets to a baking tray lined with baking paper and spoon over any dressing left in the bowl. Bake for 12-14 mins, until just cooked through and flaking.
Plate up
- Divide the rice and pak choi between plates and top with the salad.
- Flake the salmon into chunks and scatter on top, then drizzle over any remaining marinade from the baking tray and serve.