BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 11 2011
Grilled Ginger Salmon with Oriental Spicy Rice
4 fillets salmon, skin on, weighing approximately 5 1/2 oz each
1 cinnamon stick
2 tbsp olive oil, plus extra for brushing
1 tsp ground turmeric
1 tsp ground ginger
2 large onions, finely chopped
10 oz basmati rice
2 garlic cloves, finely crushed
A few fresh chives, to garnish
3 1/2 oz raisins
Place the salmon on a foil-lined grill rack. Brush the fillets with olive oil, sprinkle them with ground ginger, and set aside. Fill the kettle and put it on to boil.
Heat the remaining olive oil gently in a large deep frying pan. Add the onion and garlic and cook for 4-5 minutes until soft and golden.
Stir in the raisins, cinnamon stick, turmeric, and cloves, and cook for 3-4 minutes.
Add the rice and about 1 generous pint boiling water to cover. Bring to simmering, cover, and cook gently for 15-20 minutes or until the rice is tender. Then remove the cinnamon stick and cloves, drain the rice, and keep it warm.
Preheat the grill to 400F. When the grill is hot, cook the salmon fillets for 5 minutes on each side until the flesh starts to flake. Serve each fillet on a bed of rice garnished with the chives.