Advertisement

Ingredients

Method

  • STEP 1

    Cook the rice following pack instructions. Meanwhile, season the salmon and steam over a pan of simmering water for 8 mins or until just cooked. Keep the pan of water on the heat, add the eggs and boil for 6 mins, then run under cold water.

  • STEP 2

    Heat the oil in a large frying pan or wok, add the onion and cook for 5 mins. Throw in the kale and cook, stirring, for 5 mins. Add the garlic, curry powder, turmeric and rice, season and stir until heated through.

  • STEP 3

    Peel and quarter the eggs. Flake the salmon and gently fold through the rice, then divide between plates and top with the eggs. Sprinkle over the lemon zest and squeeze over a little juice before serving.

Recipe from Good Food magazine, March 2015

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.6 ratings
Advertisement
Advertisement
Advertisement