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For the rice

Nutrition: per serving

  • kcal546
  • fat27g
  • saturates5g
  • carbs46g
  • sugars4g
  • fibre1g
  • protein33g
  • salt0.17g
    low
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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.

Recipe from Good Food magazine, August 2008

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Comments, questions and tips (19)

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Overall rating

A star rating of 4.3 out of 5.20 ratings

Rosatcalendar

My husband cooked this and it was delicious.

sutty

A star rating of 5 out of 5.

Lovely mid week tea, I will certainly be making this again. The tip to add the herbs after grilling was a good one, thanks. I put some light soy sauce on the table, which added a bit more punch to the rice. I also did some stir fry courgette and chard- a very tasty and filling meal!

glenyst

A star rating of 4 out of 5.

Both the salmon and the rice were delicious, but I did feel they fought for attention rather than complemented each other. Served with steamed carrots & mangetout.

becky-kate

A star rating of 4 out of 5.

Wanted greenery so added some stir fried veg with a wee bit of teryaki sauce to give it a little flavour. Cooked it for my ginger obsessed other half who loved it. :)

jmistovski

A star rating of 5 out of 5.

very nice. especially the rice part of the recipe. to be repeated!

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