This is a great dish for the omega 3 content. Mackerel or trout could also be used instead of the salmon.
- 450ml/16fl oz/generous
- 1¾ cups fish stock or a good vegetable stock
- 250g/9oz salmon fillets, skin on
- 2 tbsp fresh dill, chopped (optional)
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 1 tsp curry powder or garam masala
- ½ tsp turmeric
- 175g/6oz brown basmati rice
- 3 spring onions (scallions), finely sliced
- 1 tbsp lemon juice
- Handful of watercress, trimmed
- Sea salt and freshly ground black pepper
- 4 hard-boiled eggs, halved
Steam the fresh salmon or poach until cooked approx. 6–8 minutes.
Remove the skin from the poached salmon.
Flake into a bowl and add the dill.
For the rice, melt the coconut oil in a large saucepan and fry the onion for 4–5 minutes on a low heat, or until softened.
Stir in the spices and rice and fry for a further minute.
Add the fish stock and bring to the boil.
Cover with a lid, reduce the heat and simmer for 20-25 minutes until the rice is cooked.
Keep a watch that the rice does not boil dry and top up with water from the salmon cooking if required.
Gently stir in the spring onions, lemon juice, flaked salmon and watercress, and season to taste.
Spoon on to plates and garnish with the hard-boiled eggs.