Smoked salmon with curried rice
8
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
Bring on the salmon! We can’t get enough of it, and frozen veg is the perfect accompaniment – it’s just as nutritious as the fresh stuff, and cheaper too
Ingredients
White basmati rice, dry
50 g
Olive Oil
1 teaspoon(s)
Onion
½ small, thinly sliced
Curry Powder
¾ teaspoon(s)
Cooked mixed vegetables
90 g, frozen
Salmon, grilled
50 g
Coriander, fresh
1 tablespoon(s), chopped, plus extra leaves to garnish
Egg, whole, raw
1 medium, raw, hard boiled, quartered
Lime
½ medium, to serve
Salad leaves
1 portion(s), to serve
Instructions
1
Cook the rice to pack instructions, until just tender. Drain well.
2
Heat the oil in a frying pan over a medium-high heat. Cook the onion, stirring, for 3 minutes or until softened. Add the curry powder and cook, stirring, for another 30 seconds or until fragrant.
3
Add the cooked rice and mixed vegetables to the pan and cook, stirring, for 3 minutes or until the vegetables are heated through.
4
Flake the salmon and add to the rice with the chopped coriander and gently fold to combine. Top with the egg and extra coriander and serve with the salad and lime wedge on the side.
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