Smoked salmon with curried rice

Total Time
25 min
5 min
20 min
Bring on the salmon! Now it’s a zero Points food, 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


White basmati rice, dry

50 g

Olive Oil

1 teaspoons


½ small, thinly sliced

Curry Powder

¾ teaspoons

Cooked Mixed Vegetables (zero SmartPoints values)

90 g, frozen

Salmon, grilled

50 g

Coriander, fresh

1 tablespoons, chopped, plus extra leaves to garnish

Egg, whole, raw

1 medium, raw, hard boiled, quartered


½ medium, to serve

Salad (zero SmartPoints values)

1 portion(s), to serve


  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.

Start eating better than ever!