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

FOR THE RICE

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