Grilled chilli & coriander salmon with ginger rice

• skinless salmon fillets↗2

  about 140g/5oz each

• red chilli↗1

  deseeded and finely chopped

• coriandersmall bunch

  chopped

• lime↗1

  halved, for serving

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• fresh root ginger↗small piece

  finely chopped

• garlic clove↗1

  thinly sliced

• basmati rice↗100g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.