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  • 20minutes
  • 577calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (5 ounce) boneless skinless salmon fillets

  2. 1 red chili pepper , deseeded and finely chopped

  3. 3/4 cup fresh cilantro , chopped

  4. 1 lime , halved, for serving

  5. 2 tablespoons olive oil

  6. 10 1/2 ounces water

  7. 1 onion , chopped

  8. 1 teaspoon fresh ginger , finely chopped

  9. 1 garlic clove , thinly sliced

  10. 4 ounces basmati rice

Instructions Jump to Ingredients ↑

  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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