Try this healthy yet flexible dish that can be eaten hot or cold!
Ingredients (serves 4, adjust accordingly):
- 650g salmon fillet, skinned or any preferred fish
- 650ml veg/chicken stock
- 55g butter
- 1 small onion finely chopped
- 1 garlic clove grated or crushed
- 1 tbsp curry paste (your choice)
- 300g long grain rice/basmati/brown
- 1 tbsp mango chutney
- 1 tbsp lemon juice
- 3 hard boiled eggs, shelled
- 2 tomatoes
- 3 tbsp parsley chopped
- Salt & pepper
Method:
- Put salmon (or preferred fish) in a pan and pour over hot stock. Bring to boil & cook for 6-8 mins.
- Remove from heat and leave salmon to cook in the stock.
- Lift salmon out of stock onto a large plate. Save the stock.
- Break salmon into large flakes, discard bones.
- Melt butter in large clean pan. Add onion & garlic & cook until soft.
- Add curry paste, cook for 1 minute.
- Add rice & reserved stock and bring to boil.
- Reduce heat to simmer and put lid on, cook for 10-12 minutes until rice is cooked (if using brown rice, this will take longer to cook)
- Remove lid, stir in mango chutney & lemon juice.
- Cut boiled eggs into quarters, add to rice along with flaked fish, tomatoes & parsley.
- Fold through the rice & season.
- Return to heat for 3-4 mins until piping hot.
Macro breakdown per serving…
Calories – 686kcal
Carbs – 19g
Fat – 25g
Protein – 31.9g
Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!
Blog by Heidi Surman – Operations Manager