Name: Grilled chilli & coriander salmon with ginger rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Thai
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; 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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Grilled chilli & coriander salmon with ginger rice

Grilled chilli & coriander salmon with ginger rice

Mary Cadogan

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.4 out of 5.21 ratingsRate

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For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal546
fat27g
saturates5g
carbs46g
sugars4g
fibre1g
protein33g
salt0.17g

low

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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A star rating of 4.4 out of 5.21 ratings

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