Salmon, chilli and coriander with ginger rice

Despite the very cold winter, the chilli seems to have survived, and the coriander is thriving. My attempts to grow ginger indoors over winter failed miserably.

Ingredients
2 fillets salmon
1 red chilli, deseeded and chopped finely
handful of coriander leaves, chopped
Oil (preferably spray)

1 tb oil
1 onion, chopped
1 tb fresh ginger, chopped
1 clove garlic
100 g basmati rice

1 cup boiling water

to serve: 1 lemon, halved

Method
Heat oil and fry onion until soft. Add ginger and garlic for 2 minutes. Add rice and stir. Pour over cup of boiling water and bring to boil, simmer for about 10 minutes or until rice is tender.
In a pan, spray a small amount of oil and cook salmon on one side for about 3 minutes. While it is cooking, sprinkle with coriander and chilli, and spray lightly with oil. Turn once, and cook for about 2 minutes. 

Serve with lemon, halved and fresh greens.

Serves 2. Light and refreshing.