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Grilled chilli & coriander salmon with ginger rice

Grilled chilli & coriander salmon with ginger rice

A star rating of 4.4 out of 5.17 ratingsRate
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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

Nutrition: per serving
HighlightNutrientUnit
kcal546
fat27g
saturates5g
carbs46g
sugars4g
fibre1g
protein33g
low insalt0.17g
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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

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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Overall rating

A star rating of 4.4 out of 5.17 ratings
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