Sticky honey & ginger chargrilled salmon skewers served with a vitamin-packed rainbow slaw of sliced carrot, radish and sugar snap peas, and fibre-rich brown rice.

Serves: 2 | Cook Time: 30 mins | Calories: 512 | Type: Gluten-Free | Macros P: 36g / C: 47g / F: 23g


  • 2 x 150g salmon fillets (fish)
  • 60g brown rice
  • 1 tbsp honey
  • 4cm ginger
  • 2 tbsp tamari (soya)
  • 1 lime
  • 50g radishes
  • 150g carrot
  • 80g sugar snap peas
  • 4 skewers

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Rinse the brown rice and place in a pan of 400ml boiling water with a pinch of sea salt and simmer for 20-25 mins.
  2. Peel and finely chop the ginger. In a bowl, mix together the honey, tamari, ginger and half of the juice from the lime. Place half of this mixture in a separate bowl. Cut the salmon fillets into bite-sized pieces (around 2cm) and place in one bowl of the sauce to marinate for 10 mins while you prepare the salad.
  3. Meanwhile, to make the rainbow salad. Peel the carrot and cut into matchsticks (or use a julienne peeler or spiraliser if you have one). Slice the radish and sugar snap peas thinly. Place the vegetables in a bowl and drizzle over 1/2 tbsp oil and the remaining lime juice.
  4. Thread the salmon pieces onto the skewers.
  5. Heat a griddle pan on a medium-high heat, add 1 tbsp oil (making sure it is well oiled to prevent sticking), add the salmon skewers for 10-15 mins and turn every 2-3 mins until the salmon is cooked through.
  6. Drain the brown rice.
  7. Spoon the brown rice onto two warm plates, top with two salmon skewers and serve alongside the rainbow salad. Drizzle the remaining sauce over the rainbow salad and skewers.