Grilled Chilli Cilantro Salmon with Ginger Rice
Elevate your dinner table with this vibrant Grilled Chilli Cilantro Salmon with Ginger Rice—a dish that perfectly balances bold flavors and wholesome ingredients. Tender salmon fillets are coated in a zesty marinade of fresh cilantro, fiery red chillies, lime juice, and garlic, then grilled to smoky perfection. Paired with fragrant basmati rice infused with buttery ginger notes, this recipe is a feast for the senses. Ready in under 45 minutes and packed with protein and fresh herbs, it’s an ideal option for a healthy yet flavorful meal. Garnish with spring onions and a squeeze of lime for a restaurant-quality finish that’s perfect for weeknights or special occasions.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 cup fresh cilantro (coriander) leaves
- 2 small red chilli
- 2 garlic cloves
- 2 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup basmati rice
- 1 inch fresh ginger
- 2 cups water
- 1 tablespoon butter
- 2 spring onions (optional, for garnish)
Instructions
In a blender or food processor, combine fresh cilantro leaves, red chillies, garlic cloves, lime juice, olive oil, salt, and black pepper. Blend until a smooth paste forms.
Rub the cilantro-chilli marinade evenly over the salmon fillets. Cover and let the salmon marinate in the refrigerator for at least 15 minutes.
While the salmon marinates, rinse the basmati rice under cold water until the water runs clear. This removes excess starch.
In a medium-sized saucepan, heat butter over medium heat. Add finely grated ginger and sauté for 1–2 minutes until fragrant.
Add the rinsed rice to the saucepan and stir to coat the grains with the butter and ginger. Pour in 2 cups of water and bring to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 12–15 minutes, or until the water is fully absorbed. Remove from heat and fluff the rice with a fork.
Preheat your grill or grill pan over medium heat. Lightly oil the grill grates to prevent sticking.
Place the marinated salmon fillets on the grill. Cook for 4–5 minutes on each side, depending on the thickness of the fish, until the salmon is cooked through and has a slight char.
Serve the grilled salmon over a bed of ginger-infused rice. Garnish with chopped spring onions, if desired, and additional lime wedges for extra tang.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 4.9 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1627 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
