- 6 large eggs
- 1 teaspoon oil
- 100g salmon fillet
- 1 large onion, finely diced
- 2 garlic cloves, grated or 1 teaspoon crushed garlic
- 2 tablespoons curry powder
- ¼ celery*, cut into small cubes or sliced
- 1 large carrot, cubed or grated
- ½ broccoli*, florets and stalks chopped
- 300g basmati rice*
- 2 ¼ cups water
- 300g (2 cups) frozen peas*
- 100g sour cream*
- ½ bunch parsley*, rinsed and dried. Leaves and stalks roughly chopped
Salt and pepper to taste
* These ingredients are shared with other recipes from the autumn weekly meal planner.
- Boil the eggs for 8-10 minutes then place in icy cold water to cool down.
- Heat oil in a deep skillet or non-stick pan on the stove over medium high heat and cook the salmon, searing on each side. Transfer salmon onto a plate and set aside to cool slightly.
- In the same pan, add onions and sauté until softened. Add garlic and curry powder and stir fry until fragrant.
- Add celery and carrot, and heat through. Add salt (if using), pepper, broccoli, basmati rice, and water, and stir. Cover with a lid, turn heat to high and bring to a gentle boil. Once boiling, top with peas, turn heat to low and leave to cook to 15 minutes.
- Turn off heat and remove the rice from the stove and leave to rest for 5-10 minutes. While it is resting, prepare the toppings.
- Mix sour cream and half the chopped parsley, set aside.
- Peel the eggs and cut into quarters. Gently flake the cooked salmon. Fluff rice gently and top with eggs, salmon, sour cream/parsley mixture, remaining fresh parsley and serve.
- Peel off the woody outer layer of the broccoli as you prepare it. If preferred, the broccoli stalk can be grated.
- Salmon can be seasoned with black pepper or your favourite herbs and spices if desired.
- Add walnuts, sliced almonds, pumpkin seeds, sunflower seeds, or your favourite dried fruit as a topping on the rice if desired.
- In place of the water and salt/pepper you can use stock.
- Use white fish, prawns or chicken or a plant-based protein alternative instead of salmon. Adjust cooking times accordingly.
- Lite sour cream can be used if you prefer
- Use brown rice to boost the amount of fibre in this dish.
- Use mild curry powder instead of hot and adjust the level of spice to suit their tastes.
- If your kids don’t like celery, just add more of the other veges instead.
Can be eaten for lunch the next day.