Salmon filets (1 for each person... but the rest of the recipe is based on two people)
fresh ginger (the end of the your thumbs worth)
dried or fresh chili peppers
fresh coriander or coriander seeds (whatever you can find)
sweet chili sauce
basmati rice (or any rice you want... but lets be honest basmati is the best)
frozen or fresh peas and sweet corn (loose, not corn on the cob)
First we make a marinade for the salmon. Very simple. Just add the juice of one lemon, and equal amount of soy sauce and a table spoon of honey to a bowl and mix around. Then add the ginger (finely grated... we use a parmesan grater). Chilis... well thats up to you, depending on how spicy you like it. A bunch of fresh coriander. If you are using seeds make sure to grind them up with a pestle and mortar. Add the salmon filets. Obviously the longer you marinade them the better they taste... but lets be realistic 20 mins is fine.
Once the salmon is soaking up those amazing flavours I would start with the rice. Add a cup of rice (for the europeans c. one decilitre) to a non-stick saucepan. Cover with cold water so that there is a cm above the rice (for the americans that is 1/2 of an inch). Put on medium heat with the lid on the saucepan. It will be done in thirty to forty mins.
Turn oven to 200C. Peel avocado and de-seed. Mash with fork or small potato masher. Add the juice of half a lemon. Then add a table spoon of sweet chili sauce. Mix together. This is the gaucamole that we eat with the salmon.
Once the rice looks like it has 15 mins or so left put the salmon in tin foil packets. Add the marinade to the packets as well. Put in oven for 15 mins. Boil some water in a sauce pan.
5 mintues before the everything will be done. Add peas and sweet corn to boiling water. Then it gets kinda hectic because everything will be done simultaneously. Drain the sweet corn peas, add the rice to them and mix. Place salmon on top and enjoy with the gaucamole.
price 4/10 (good salmon can be expensive)
difficulty 3/10 (easy peasy)
tastiness 8/10 (delish)