Salmon and spinach kedgeree
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Egg(s)
1 medium
Brown rice microwave packet
125 g
Ground cumin
1 tsp, toasted
Baby spinach
30 g
Green shallot(s)
1 individual, thinly sliced
Hot smoked salmon
150 g, skinless, flaked
Cherry tomatoes
125 g, halved
Lemon(s)
1 medium
Instructions
1
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.
2
Meanwhile, heat rice following packet instructions. Place in a large bowl. Stir in cumin.
3
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.
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