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
2.0 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100.0g basmati rice
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.
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.