Spinach Rice with Spicy Salmon Fry

1. 1
   Start the rice. Put the rice, water (1:1) and frozen spinach cubes in the Instant Pot.
2. 2
   Pressure cook on High for 4 minutes, then quick release. (No Instant Pot? Cook it in a regular pot for about 15 minutes.)
3. 3
   Roast the cumin. Heat a little oil in a small pan, roast the cumin seeds and pour them over the rice.
4. 4
   Spice the salmon. Mix the salt, chilli, coriander, ginger, garlic, turmeric and garam masala, and rub it all over the fillets.
5. 5
   Shallow fry in hot oil until crispy on both sides.
6. 6
   Serve with a squeeze of fresh lime, topped with onions and coriander, alongside the spinach rice.

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