Salmon kedgeree Recipe

Breakfast
Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
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400g salmon fillets
1 tablespoon lemon juice
2 tablespoons and ½ teaspoon olive oil
Ground black pepper
275g basmati rice
½ red chilli, or to taste, finely sliced
½ teaspoon turmeric
½ teaspoon garam masala
4 tablespoons fresh parsley, chopped
Low-fat yoghurt to serve (optional)
Recipe:
1 Preheat the oven to 150°C/300°F/gas 2.
2 Wash the salmon fillets and place on a sheet of tin foil. Sprinkle with the lemon juice, ½ teaspoon olive oil, and black pepper and let sit for a few minutes.
3 Wrap the fish in the foil and cook in the oven for 15–20 minutes or until cooked through, then break into large flakes. Meanwhile, boil the eggs in water for 10 minutes until hard-boiled. Drain, peel and chop into 1–2 cm pieces. Boil the rice for 10 minutes and drain.
4 Heat 2 tablespoons of olive oil in a pan and lightly stir-fry the chili for 30 seconds. Add the turmeric and heat, stirring, for 1–2 minutes. Remove the pan from the heat, add the rice, and stir into the turmeric until the rice is a soft yellow colour.
5 Stir in the salmon, eggs, garam masala and most of the parsley. Serve with yogurt and sprinkled with the remaining parsley.