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Slice the salmon fillet into two or three pieces. You want the salmon to remain solid, not crumble into little shreds as it cooks.
Season the salmon with olive oil.
Start cooking the rice. We used a pot, but feel free to use a rice cooker. Heat the pan.
Grate some lemon zest over the salmon.
Slice the lemon in half and squeeze the juice over the salmon.
Place the salmon on the hot pan.
Slice one lime into quarters.
Squeeze the limes over the salmon.
Let the salmon soak up the juices.
Meanwhile, rinse the green beans. Slice the ends off.
Chop some coriander.
Boil the beans for a few minutes.
Drain the green beans.
Serve the rice, salmon and beans. Garnish with coriander.