Grilled Chilli & Cilantro Salmon With Ginger Rice |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I am a big fan of salmon. It is full of omega 3 and generally tasty and good for you. I am always looking for new salmon recipes to add to our rotation. I found this one in the August 2008 copy of BBC Good Food Magazine. Ingredients:
2 (5 ounce) boneless skinless salmon fillets |
1 red chili pepper, deseeded and finely chopped |
3/4 cup fresh cilantro, chopped |
1 lime, halved, for serving |
2 tablespoons olive oil |
10 1/2 ounces water |
1 onion, chopped |
1 teaspoon fresh ginger, finely chopped |
1 garlic clove, thinly sliced |
4 ounces basmati rice |
Directions:
1. Heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil.
2. Fry the onion for a few minutes until lightly browned.
3. Stir in the ginger and garlic for 1 minute, then stir in the rice.
4. Add boiling water and a little salt, then bring to the boil.
5. Cover and cook for 10-12 minutes until the rice is tender.
6. Heat grill/broiler to medium.
7. Brush a baking tray lightly with a little oil.
8. Put the salmon on top and grill/broil for 4-5 minutes.
9. Scatter with chilli, cilantro, remaining olive oil and seasoning.
10. Grill/broil again for just 4-5 minutes until the salmon is cooked through.
11. Serve with the rice and line halves for squeezing over.
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