Salmon Kedgeree

Salmon Kedgeree

Another good recipe from Weight Watchers Magazine May 2013.

Serves 2
10 propoints per serving

150g salmon fillet
100g basmati rice
1 tsp sunflower oil
1 small onion, finely chopped
1 small garlic clove, chopped
1 tsp cumin seeds, lightly crushed
2 tsp curry powder
2 tomatoes, roughly chopped
3 tbsp roughly chopped coriander
1 egg, boiled and peeled
1 lemon, cut into wedges

Preheat the grill to medium high and grill the salmon for 10-15 minutes, turning occasionally until cooked.  Remove and allow to cool a little before removing the skin and flaking.

(I poached my salmon, in a frying pan.  Put the salmon into a frying pan with cold water, bring to a gently simmer and cook 1-2 minutes.  Cover and turn off the heat.  Once cool, remove, skin and flake.)

Rinse the rice well and place in a pan with plenty of water.  Bring to the boil and simmer gently until just tender.  Tip into a sieve, cool under and running water and drain well.  (I some frozen sweetcorn to the rice while it was cooking, it was going to be peas, but I didn't have any)

Heat the oil in a shallow frying pan, add the onion and cook gently for 5 minutes, adding a splash of water if it looks like it may catch. Add the garlic, cumin seeds and curry powder and cook for 1 minute or so until fragrant.

Stir in the rice, season and heat through until piping hot.  Add the salmon, tomatoes and coriander and combine well.

Serve, topped with quartered egg, scattered with coriander leaves and a wedge of lemon.