Grilled Chilli & Coriander Salmon With Ginger Rice
This flavorful salmon dish is a perfect balance of zesty flavors and tender fish. The salmon fillets are topped with a vibrant mix of red chili and fresh coriander, creating a light and aromatic meal. Served alongside fragrant basmati rice, this recipe is sure to impress with its simple yet delicious combination of ingredients.
— Constant Cookbook
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
- 2 tbsp olive oil
- 1 onion , chopped
- small piece fresh root ginger , finely chopped
- 1 garlic clove , thinly sliced
- 100g basmati rice
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 546 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.17 milligram of sodium
Comments
No comments found.