Quick Salmon Kedgeree

During the week it’s handy to have a couple of quick recipes you can throw together.  This really is a cheat’s version of kedgeree for when those times when you want something tasty, satisfying and nutritious, but don’t have a lot of time.

Oily fish is a great source of anti-inflammatory omega-3 fats which play a vital role in creating and maintaining cell membranes, synthesising hormones and regulating gene expression.

This recipe is really versatile and you could easily swap the poached salmon for tinned and it would even work with sardines.    The pre-cooked packet of rice/quinoa could be swapped with home-cooked (if time) or wholegrain rice/couscous.  Broccoli, spinach or rocket would also work well instead of the green beans/peas.

Serves 2

2 hard boiled eggs (cut into 4)
1 packet of poached salmon or 2 cooked fillets
1 packet of pre-cooked wholegrain/wild rice & quinoa
1 onion (finely chopped)
2 cups (English teacups) of frozen peas/green beans (defrosted)
½ pack of parsley (chopped)
1 onion (chopped)
1 tsp turmeric/curry powder
1 tbsp olive oil
½ lemon (halved)

1.  Heat the oil in a frying pan/wok on a medium heat.  Add the onion & curry powder/turmeric & gently fry until the onion is translucent.
2.  Add the peas/green beans and stir until heated through
3.  Add the rice/quinoa and stir through for 2 mins (you may need to add a tbsp water to prevent it catching on the bottom of the pan)
4.  Flake in the poached salmon and stir.
5.  Add the chopped parsley and mix through.
6.  Serve in a bowl with the quartered egg & lemon.