Asian salmon on lemon rice

Ingredients for 2 servings:

• 2 salmon fillets
• 1 lime(s), organic
• 1 lemon(s), organic
• 20 g ginger
• 150 g basmati rice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp chili flakes
• 4 sprigs of mint
• 4 sprigs coriander leaves
• some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Thaw the salmon fillets, rinse, and pat dry. Wash the lime, zest half. Squeeze the zest and cut the other half into four thin slices. Wash the lemon and zest. Peel the ginger, cut four thin slices, and finely grate the rest. Wash the mint, spin dry, and roughly chop. Wash the coriander, spin dry, and roughly chop. Mix a marinade from honey, soy sauce, lime juice and zest, chili flakes, chopped coriander, and grated ginger. Add the salmon to the marinade, spread everything evenly, and let it marinate for about 30 minutes. Preheat the oven to 180 degrees Celsius (top/bottom heat). Remove the salmon from the marinade and let it drain slightly. Place it on a baking sheet lined with baking paper. Place the lime and ginger slices on top and drizzle with the remaining marinade. Cook the salmon in the oven for about 20 minutes. Meanwhile, cook the rice in salted water according to the package instructions. Drain the rice, stir in the lemon zest and chopped mint. Serve the rice on plates and place the salmon on top. Serve immediately while hot.