Grilled chilli & coriander salmon with ginger rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 skinless salmon filletsabout 140g/5oz each
- 1 red chillideseeded and finely chopped
- small bunch corianderchopped
- 1 limehalved, for serving
For the rice
- 2 tbsp olive oil
- 1 onionchopped
- small piece fresh root gingerfinely chopped
- 1 garlic clovethinly sliced
- 100g basmati rice
Nutrition: per serving
- kcal546
- fat27g
- saturates5g
- carbs46g
- sugars4g
- fibre1g
- protein33g
- salt0.17glow
Method
step 1
Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
step 2
Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.
