Preparation Salmon kedgeree in an easy way

This Indian-style breakfast is a wonderful brunch to share with friends.

Ingredients :

• 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)

• 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 chilli 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.