Grilled Chilli & Coriander Salmon with Ginger Rice

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 1 tbsp of the olive oil in a saucepan over medium heat. Cook the onion, ginger and garlic for 3 minutes, stirring, until softened.

2. Rinse the basmati rice, add it to the pan and stir for 1 minute. Add enough water to cover the rice generously, bring to a boil, then reduce to low.

3. Cover and simmer for 12 minutes until the water is absorbed. Remove from the heat and keep covered for 5 minutes.

4. Heat a grill or griddle pan to medium-high. Brush the salmon fillets with the remaining 1 tbsp olive oil and rub them with the chopped red chilli and most of the coriander.

5. Grill the salmon for 4 minutes per side until the flesh is opaque and flakes easily and the thickest part reaches 145°F (63°C).

6. Fluff the rice with a fork and stir in the remaining coriander. Serve the salmon on the rice with the lime halves to squeeze over.