Grilled chilli & coriander salmon with ginger rice
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 546 | |
| fat | 27g | |
| saturates | 5g | |
| carbs | 46g | |
| sugars | 4g | |
| fibre | 1g | |
| protein | 33g | |
| low in | salt | 0.17g |
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
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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