Makrut Lime  Glazed  Salmon

Makrut Lime Glazed Salmon

Ready in 40 minutes Serves 4 - 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 9, 2018.



  • 2 cups jasmine rice
  • 3 cups water


  • 1 pack salmon fillet
  • 1 pack makrut lime coconut sugar
  • 1 Tbsp Asian glaze


  • ¼ red cabbage
  • ½ bag baby spinach
  • 100g mung bean sprouts
  • 1 pack sesame seeds


  • 1 ½ Tbsp Asian glaze
  • 1 Tbsp mayonnaise


  1. Cook rice Preheat oven to 220oC. Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 minutes. Do not lift lid during cooking.
  2. Prep salmon Cut salmon into 4 pieces and place skin side down, on a lined oven tray. Season.
  3. Cook salmon Combine makrut lime coconut sugar and first measure of Asian glaze in a small bowl. Spoon over salmon and bake for about 8 minutes (depending on thickness) until just cooked through or until cooked to your liking.
  4. Make slaw Thinly slice cabbage until you have about 3 cups worth and add to a bowl along with spinach, mung bean sprouts, sesame seeds and a small drizzle of sesame oil and vinegar. Toss to combine. Mix remaining Asian glaze and mayonnaise in a small bowl.
  5. Serve rice topped with salmon and a drizzle of dressing, with slaw on the side.

Nutritional Information

Energy 2985 kj
713 kcal
Protein 33.8g
Carbohydrate 49.2g
Fat 42.5g