Step 1 Place all the marinade ingredients into a food processor or blender and process to make a paste.
Step 2 Spread over the salmon with the back of a spoon, and leave to marinade in the oven-proof dish for 15 minutes to 2 hours.
Step 3 Preheat the oven to 2000C. Put the salmon in the oven for 20-25 minutes.
Step 4 Meanwhile, to prepare the rice, heat the oil in a saucepan and sauté the onion for 3-4 minutes.
Step 5 Stir in the rice with the coconut milk, kidney beans and 150ml water. Bring to the boil and simmer with the lid on for about 20 minutes or until the rice is cooked. Season with pepper and serve with the salmon.
For the Marinade:
1⁄2 white onion, roughly chopped
1 clove garlic
1 small chilli pepper
1 level teaspoon ground allspice
2cm piece fresh ginger
1 level teaspoon ground ginger
Pinch of cinnamon
1 tablespoon white wine vinegar
1 tablespoon low-salt soy sauce
2 Salmon fillets
For the rice:
1⁄2 white onion, sliced
1 tablespoon rapeseed oil
100g brown rice
1⁄2 can coconut milk
1⁄2 can kidney beans, drained
Pepper to taste
CHEF’S TIP This dish is low in saturated fat, and high in omega 3 and fibre. Great for your heart!