Grilled Chilli & Cilantro Salmon With Ginger Rice - cooking recipe

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
For The Rice
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

Preparation

Heat 1 tablespoon oil in a pan and at the same time put the water in another pot and bring to a boil.
Fry the onion for a few minutes until lightly browned.
Stir in the ginger and garlic for 1 minute, then stir in the rice.
Add boiling water and a little salt, then bring to the boil.
Cover and cook for 10-12 minutes until the rice is tender.
Heat grill/broiler to medium.
Brush a baking tray lightly with a little oil.
Put the salmon on top and grill/broil for 4-5 minutes.
Scatter with chilli, cilantro, remaining olive oil and seasoning.
Grill/broil again for just 4-5 minutes until the salmon is cooked through.
Serve with the rice and line halves for squeezing over.