How To Make Grilled Chilli & Coriander Salmon with Ginger Rice
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Serves:
Ingredients
- 4 salmon fillets
- 2 red chili peppers, finely chopped
- 2 tablespoons fresh coriander, chopped
- 2 cloves of garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 2 cups cooked rice
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
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In a bowl, mix together the chopped chili peppers, coriander, minced garlic, soy sauce, olive oil, honey, and grated ginger.
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Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 10 minutes.
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Preheat the grill to medium-high heat.
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Remove the salmon fillets from the marinade, reserving the marinade for basting.
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Grill the salmon fillets for about 5-6 minutes per side, basting with the marinade occasionally, until cooked through and slightly charred.
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Meanwhile, in a separate pan, heat the sesame oil and add the cooked rice. Stir in the lime juice and season with salt and pepper.
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Serve the grilled salmon over the ginger rice. Garnish with extra chopped coriander if desired.
Nutrition
- Calories : 340kcal
- Total Fat : 18g
- Saturated Fat : 3g
- Cholesterol : 63mg
- Sodium : 821mg
- Total Carbohydrates : 14g
- Dietary Fiber : 1g
- Sugar : 3g
- Protein : 30g
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