Ginger steamed salmon with wild rice

A quick, light, healthy dinner. No added fat. Perfect for post-gym or pre-night out. So easy to do.

Source: Mob Kitchen

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6.
2. Cut the lime into thin slices and place them on a baking sheet. Lay the salmon fillet on top of the slices.
3. Add a peeled, chopped, thumb-sized piece of ginger, a chopped chilli and a handful of chopped coriander stalks to the sheet. Add a small glass of water, and the same amount of soy sauce.
4. Cover the sheet tightly in foil (you don't want any of the steam to escape).
5. Bake in the oven for
   12 minutes
6. While the salmon is in the oven, put the wild rice (in the ratio of 1 part rice to 2 parts boiling water) into a pan and boil until the water has been absorbed.
7. Take the salmon out of the oven. Remove the foil and scatter over some coriander leaves and an extra sliced chilli, if you want some extra kick.
8. Serve the salmon on top of the rice with all the juices poured on top.

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