Grilled Chilli Coriander Salmon With Ginger Rice Recipes

GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE

Steps:

• 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.

GRILLED CHILLI & CILANTRO SALMON WITH GINGER RICE

Steps:

• 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.

FAST SALMON WITH A GINGER GLAZE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Season salmon fillets with salt.
• Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
• Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat.
• Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes.
• Sprinkle basil on top of salmon; spoon glaze over basil.

RICE WITH GINGER AND CORIANDER

Steps:

• Heat water and stock in a medium saucepan over medium high heat.
• Stir in rice and bring to boil.
• Reduce heat to low.
• Cover and simmer for 20- 25 minutes or until rice is tender and liquid is absorbed.
• While rice is cooking, heat oil in a wok over high heat and add garlic, ginger, shallots and chilli pepper.
• Stir fry 30 seconds or until fragrant.
• Remove from heat.
• Fluff rice with a fork and stir into ginger mix, adding coriander.

GINGER CHILI CITRUS SALMON

Steps:

• Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.

SALMON MARINATED IN GINGER AND CORIANDER

Steps:

• Slice salmon thinly ( 1/4 inch or less) widthwise, leaving strips about 2 inches long. Place in a mixing bowl.
• Add lime juice, onion, vinegar, oil, coriander, ginger, hot pepper, salt and pepper. Stir gently, and cover with plastic wrap. Refrigerate for 4 to 6 hours. Taste for seasoning before serving (it may need more salt; if so, blend it in thoroughly).
• Line small serving plates with lettuce of your choice, and place a serving of salmon over the lettuce.