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Photo of Smoked salmon with curried rice by WW

Smoked salmon with curried rice

8
Points® value
Total Time
25 min
Prep
5 min
Cook
20 min
Serves
1
Difficulty
Easy
Bring on the salmon! We can’t get enough of it, and frozen veg is the perfect accompaniment – it’s just as nutritious as the fresh stuff, and cheaper too

Ingredients

White basmati rice, dry

50 g

Olive Oil

1 teaspoon(s)

Onion

½ small, thinly sliced

Curry Powder

¾ teaspoon(s)

Cooked mixed vegetables

90 g, frozen

Salmon, grilled

50 g

Coriander, fresh

1 tablespoon(s), chopped, plus extra leaves to garnish

Egg, whole, raw

1 medium, raw, hard boiled, quartered

Lime

½ medium, to serve

Salad leaves

1 portion(s), to serve

Instructions

  1. Cook the rice to pack instructions, until just tender. Drain well.
  2. Heat the oil in a frying pan over a medium-high heat. Cook the onion, stirring, for 3 minutes or until softened. Add the curry powder and cook, stirring, for another 30 seconds or until fragrant.
  3. Add the cooked rice and mixed vegetables to the pan and cook, stirring, for 3 minutes or until the vegetables are heated through.
  4. Flake the salmon and add to the rice with the chopped coriander and gently fold to combine. Top with the egg and extra coriander and serve with the salad and lime wedge on the side.

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