Salmon and spinach kedgeree
Brown rice is great breakfast addition as it slowly releases energy to keep you going through morning. This quick and easy salmon rice can be enjoyed for breakfast, lunch or dinner.
Brown rice microwave packet
1 tsp, toasted
1 individual, thinly sliced
Hot smoked salmon
150 g, skinless, flaked
125 g, halved
- Bring a small saucepan of water to the boil over medium-high heat. Reduce heat to simmer. Using a slotted spoon, lower egg into water and simmer for 7-8 minutes for medium boiled egg. Drain the hot water and run egg under cold water until cool enough to handle. Cut into quarters.
- Meanwhile, heat rice following packet instructions. Place in a large bowl. Stir in cumin.
- Add spinach and shallot and toss to combine. Add salmon and tomatoes and gently toss to combine. Top kedgeree with egg and serve with lemon wedges.
TIPS: To toast cumin, stir in a small non-stick frying pan over medium heat for 30 seconds or until fragrant. Store leftovers in an airtight container in the fridge for up to 1 day. Reheat in the microwave or enjoy cold.