Grilled chilli & co­rian­der salmon with gin­ger rice


Serves 2 Prep 5 mins Cook 15 mins

4 skin­less salmon fil­lets, about 140g each 1 red chilli, de­seeded and finely chopped small bunch co­rian­der, chopped 2 limes, halved, for serv­ing


3 tbsp olive oil 1 large onion, chopped piece fresh root gin­ger, finely

chopped 2 gar­lic cloves, thinly sliced 200g bas­mati rice

1 For the rice, heat 2 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 600ml boil­ing wa­ter and a lit­tle salt, then bring to the boil. Cover and cook for 10-15 mins un­til the rice is ten­der. Heat grill to medium.

2 Brush a bak­ing tray lightly with a lit­tle oil. Put the salmon on top and grill for 4-5 mins, then sprin­kle with chilli, co­rian­der, the 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.

PER SERV­ING 546 kcals, fat 27g, sat­u­rates 5g, carbs 46g, su­gars 4g, fi­bre 1g, pro­tein 33g, salt 0.1g

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