2 skinless salmon fillets, about 140g/5oz each
1 red chilli, deseeded and finely chopped
small bunch coriander, chopped
1 lime, halved, for serving
For the rice
1 tbsp olive oil
1 tbsp chopped chives
small piece fresh root ginger, finely chopped
1 tbsp garlic oil
100g basmati rice
Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the ginger for one 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. Just before serviing add the garlic oil and chives.
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.
Recipe from Good Food magazine, August 2008