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.

Salmon Skewers & Vegetables

World & double Paralympic Gold medallist Danielle Brown MBE came into the studio to make one of her post-competition recipes. Full episode here.


2 x Lean Meat London Salmon fillet


Soy sauce


Sesame seeds

Sesame oil

Spring onions



Stir fry Vegetables


1. Chop the salmon into chunks, chop the spring onion and place on skewers, alternating between fish &vegetable.

2. Boil some water & add the rice.

3. In a mixing Jug, add the soy sauce, wasabi & honey and mix together.

4. Pour over the salmon skewers, & then sprinkle the sesame seeds on.

5. Chop the vegetables for your stir-fry.

6. Fry off the vegetables, and in a separate pan fry the skewers.

7. Once cooked through, remove from the heat, drain the rice & serve.

Salmon with Banana & Sweet Potato Mash

Joe Ikhinmwin, Captain of the London Lions made an amazing post-game salmon & vegetable dish which he has 2 or 3 times a week. Check out the entire episode here.


2 x Lean Meat London Salmon fillet

Smoked paprika


Salt & pepper

Birds eye chilli

Fresh Garlic

Fresh Ginger

Sweet potato




Bell peppers

Fresh Spinach leaves

Italian dressing


1. [Sauce for the salmon] Finely chop the fresh ginger, one clove of garlic. In a small bowl, add the garlic, ginger, a good dollop of honey & a teaspoon of smoked paprika, a pinch of salt, a pinch of chilli flakes. Mix together and pour over the salmon. 

2. Chop all the carrot and broccoli into small pieces.

3. In some baking paper, wrap the salmon & vegetables up together tightly & put into the oven (200 degrees for 20 minutes).

4. Peel the potatoes & boil them until soft.

5. Mash them together with a whole banana.

6. [For the salad] Chop the pepper & mix in a salad bowl with spinach, walnuts & Italian dressing.

7. Serve.