Grilled Salmon with Coconut Rice

We invited the incredibly talented elite British athlete Laviai Neilsen who served up her post-training treat of Salmon & coconut rice, get the full episode here.


2 x Lean Meat London Salmon fillets

1 x cup Jasmine rice

1 x tin of Coconut milk

Sugar snap peas

1 x Broccoli

Splash of Soy sauce

A thumb sized piece of Fresh ginger 

1 x Lime

 1 x Mild chilli

Spring onions

Coconut Oil 


1. [For the marinade] Chop the chilli, grate the ginger & place in a bowl. Grate some lime zest into the bowl also, and squeeze some lime juice & soy sauce over it. Give it a little stir.

2. Season the salmon with a little bit of salt & pepper, pour over your marinade & leave for 15 mins.

3. Melt a little coconut oil in a saucepan.

4. In the saucepan,  add the rice, and cover it with water & coconut milk. Place a lid on the saucepan and leave for 15-20 mins.

5. Chop up the vegetables.

6. Fry the vegetables until cooked, but with a little crunch.

7. Place the salmon under a grill.

8. Serve all together.