White basmati rice, dry
1 zest(s) of 1
1 teaspoons, level
Chilli, Green or Red
- Put the rice in the saucepan and cover with plenty of boiling water from the kettle. Cook for 12 minutes, or according to the packet instructions.
- At the same time, preheat the grill. Cover the grill pan with a piece of foil. Arrange the salmon fillets on the grill rack and grate the zest from the lemon over them. Squeeze the juice from half the lemon over the fillets; then sprinkle them with the cumin seeds. Grill for 6-8 minutes, until the flesh is opaque and flakes easily when tested with a fork.
- Meanwhile, make the salad by finely chopping the onion, chilli (removing the seeds), tomatoes, cucumber, mint and coriander (reserving a few sprigs, for garnish). You could chop the ingredients in the food processor if you prefer, though it only takes a few minutes by hand. Season and add a squeeze of lemon juice.
- Drain the rice and share it between 2 plates. Serve with the salmon and spoon the salad alongside, garnished with the reserved coriander and mint.