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

Preparation

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.