Grilled chilli & coriander salmon with ginger rice

Recipe uploaded by

Mary Cadogan

9 ratings

Recipe by Mary Cadogan

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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.
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.

Per serving

546 kcalories, protein 33g, carbohydrate 46g, fat 27 g, saturated fat 5g, fibre 1g, salt 0.17 g

'This was very quick and easy, and the salmon was sublime. This recipe is also delicious with couscous.'

Latest comments and suggestions

• Geri

  01 August 2008

  Geri commented on this recipe

  Lovely! You don't need the lime really. Did it with the stir fry which I ammended.

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• Louise

  01 August 2008

  Louise rated and commented on this recipe

  

  Very good! Definitely recommend this - will do it again.

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• runnyeyes

  02 August 2008

  runnyeyes rated and commented on this recipe

  

  Gorgeous. Only alteration was to do 120g of rice. Served with stir fry veggies..nice added crunch. LOVED it, but wouldn't miss out the lime. One to be kept in my Binder. :-)

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• Belkey

  04 August 2008

  Belkey rated and commented on this recipe

  

  Would do this again, great flavours, although would recommend topping the salmon with extra fresh coriander as once it has been under the grill it was rather frazzled!

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• Frantic Flapjack

  06 August 2008

  Frantic Flapjack rated and commented on this recipe

  

  Very tasty - quick and fresh. I agree with Belkey's comment. The coriander should be sprinkled on after the salmon is cooked as it is quite unpleasant after it has been frazzled under the grill.

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• margaret

  17 August 2008

  margaret commented on this recipe

  this isawesome the rice was just right. I did beansprout salad to accompany. It will be a firm favourite

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• Ali's

  21 August 2008

  Ali's rated this recipe

  

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• recipes

  24 August 2008

  recipes rated and commented on this recipe

  

  Found the rice a bit bland but really liked the salmon - hadn't grilled salmon like this before, as usually griddle it but it was a nice texture. Would probably add a bit more chili next time plus some stir fried veg

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• tastytash

  05 September 2008

  tastytash rated and commented on this recipe

  

  This was really yummy and a a nice new way to cook salmon. The rice was delicious but I think next time I will add a little bit of extra ginger because I didn't think the amound specified on the recipe gave off enough flavour.

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• Lizzyloo

  06 September 2008

  Lizzyloo commented on this recipe

  Easy to make and delicious. I put the a little bit of coriander on before I grilled and then the rest after grilling. I put a big chunk of grated ginger in the rice too plus I also did 150g of rice. Served with green beans from our garden and Stir-fried courgettes - lovely!

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• Nicola

  01 October 2008

  Nicola rated this recipe

  

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• Alli

  07 November 2008

  Alli rated and commented on this recipe

  

  Ginger rice very tasty, with perfect rice:water proportions.

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Ingredients

• 2 skinless salmon fillets , about 140g/5oz each
• 1 red chilli , deseeded and finely chopped
• small bunch coriander , chopped
• 1 lime , halved, for serving

FOR THE RICE

• 2 tbsp olive oil
• 1 onion , chopped
• small piece fresh root ginger , finely chopped
• 1 garlic clove , thinly sliced
• 100g basmati rice

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 2 skinless salmon fillets , about 140g/5oz each
• 1 red chilli , deseeded and finely chopped
• small bunch coriander , chopped
• 1 lime , halved, for serving

FOR THE RICE

• 2 tbsp olive oil
• 1 onion , chopped
• small piece fresh root ginger , finely chopped
• 1 garlic clove , thinly sliced
• 100g basmati rice

Per serving

546 kcalories, protein 33g, carbohydrate 46g, fat 27 g, saturated fat 5g, fibre 1g, salt 0.17 g

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