Ingredients

The following ingredients have 4 Servings
  • 2 skinless salmon fillets ((about 120g/4oz each))
  • 200 g basmati rice
  • 1 small onion (finely chopped)
  • 150 g green beans (cut into thirds)
  • 100 g frozen garden peas
  • 4 spring onions
  • 2 cloves of garlic (crushed)
  • 2 fish, vegetable or chicken stock cubes (made up with 600ml of water)
  • 2 tbsp mild curry powder
  • 1 lemon (juiced)
  • low calorie cooking spray
  • 2 medium eggs

Instruction

  • Preheat the oven to 180ºC, spray a baking sheet with low calorie cooking spray and bake the salmon for 10 minutes.
  • While the salmon is cooking, spray the large saucepan with low calorie cooking spray.
  • Over a medium heat, sauté the onions for 5 minutes until softened, but not coloured.
  • Add the garlic and curry powder and stir through.
  • Add the rice, and stir for a minute until the rice is well coated with the spices.
  • Pour over the stock and add the green beans to the pan. Stir well.
  • Bring to the boil, then reduce the heat and allow to simmer for 10 minutes. Don't forget to remove your salmon from the oven after 10 minutes!
  • Add the peas and lemon juice, cook for another minute and then cover the pan and turn off the heat.
  • Leave for 10 minutes. During this time, the rice will absorb the remaining liquid and the heat from the pan will cook the peas.
  • While the rice is standing, boil 2 eggs for 8 minutes, refresh under cold water, peel and cut into quarters.
  • Uncover the rice and fluff it up with a fork. Flake the salmon into the pan, add the chopped spring onions and stir into the rice.
  • Divide the kedgeree into 4 bowls, top with the boiled egg and serve.