This is a bit of a fall back recipe for us on weeknights. It’s super simple and pretty healthy but there’s also something really nice and tasty about it. We think you should try this one! We grill an extra salmon fillet for our 3 year old (without the chillies) and she loves it with the ginger rice.
Wine Suggestion: Riesling, pure and simple. Try the vibrant Weingut Korrell “Slice of Paradise” dry Riesling from the Nahe in Germany, or if you want to push the boat out their Kreuznach Paradies Riesling, a full-throttle, powerful and dry Riesling with delicacy and a light touch despite the power and body. Even better if you can hang on to it for a few years and get the benefit of development in the bottle.
Grilled Chilli & Coriander with Ginger Rice – serves 2
- 2 skinless salmon fillets, about 140g each
- 1 red chilli, deseeded and finely chopped
- small bunch coriander, chopped
- 1 lime, halved
FOR THE RICE:
- 2 tbsp olive oil
- 1 onion, chopped
- small piece fresh root ginger, finely chopped
- 1 garlic clove, thinly sliced
- 100g basmati rice
Heat a tbsp of the oil in a pan and fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for another minute, 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 or until the rice is tender.
Meanwhile, heat the grill to medium. Brush a baking tray with a little oil and place the salmon fillets on top. Grill for about 4 minutes, then scatter with the chilli, coriander, the other tbsp of olive oil and some seasoning. Return to the grill for another 4 minutes or until the salmon is cooked through.
Serve the salmon on top of the rice with a piece of lime to squeeze over.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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