Spinach kedgeree with spiced salmon

• rapeseed oil↗2 tsp tsp
• large onion↗1

  halved and sliced

• ginger↗thumb-sized piece of

  finely chopped

• cumin seeds↗½ tsp tsp
• ground cinnamon↗½ tsp tsp
• cardamom pods↗6-8

  seeds crushed

• ground turmeric↗1½ tsp tsp
• coriander1½ tsp ground tsp
• red chilli↗1

  deseeded and sliced

• garlic clove↗1

  finely chopped

• large red pepper↗1

  deseeded and roughly chopped

• brown basmati rice↗70g g
• vegetable stock↗375ml ml

  made with 2 tsp bouillon powder

• baby spinach leaves↗160g g

  roughly chopped

• fat-free natural yogurt↗3 tbsp tbsp
• finely chopped mint or coriander1 tbsp
• skinless wild salmon↗2

  fillets

• toasted almonds↗1 tbsp

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.

2. 2

   Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.