Ginger Salmon on Saffron Rice

Place the rice in a sieve and rinse well. Transfer to a saucepan and pour cold water to 2 cm (approximately 3/4-inch) above the rice. Add the saffron threads to the pan. Bring the rice to a boil, reduce the heat to very low, cover and cook until the water has been absorbed and the rice is tender, about 20 minutes.

Rinse the carrots and celery. Remove the strings from the celery and thinly slice. Dice the carrots finely. Cut the chile in half lengthwise, remove the seeds and chop very finely. Peel and finely chop the ginger. Rinse the salmon and pat dry with paper towels. Season the salmon with lemon juice, salt and pepper. Heat oil in a skillet and saute the salmon with the chopped ginger until just cooked through, turning the salmon midway,  about 8 minutes, remove and keep warm.