Packed full of heart-healthy brown rice, oily fish and turmeric, this curried classic makes a brilliant brunch, lunch or supper
- 300g brown rice
- 2 salmon fillets (about 280g)
- 4 eggs
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 100g curly kale, stalks removed, roughly chopped
- 1 garlic clove, crushed
- 1 tbsp curry powder
- 1 tsp turmeric
- zest and juice 1 lemon
MethodMeanwhile, season the salmon and steam over a pan of simmering water for 8 mins or until just cooked. Keep the pan of water on the heat, add the eggs and boil for 6 mins, then run under cold water.
- 300g basmati rice
- 100g unsalted butter
- 2 tbsp olive oil
- 1 tbsp hot curry paste (Madras)
- 1 small red onion, finely chopped
- 225g hot smoked salmon, cut into chunks or flaked
- 4 hard-boiled eggs, shelled then roughly chopped
- 4 spring onions, cut into 3cm lengths and finely shredded
- juice of 1 lime
- 2 tbsp each chopped fresh coriander and flatleaf parsley
- Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
- Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
- Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.
- 600g baby new potatoes
- 6 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 1 small finely diced red onion
- 1 crushed garlic clove
- 2 tbsp capers
- 1 pack chives, snipped
- 2 x 213g cans salmon, flaked into bite-size pieces
- handful watercress
- Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
- Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.
- 250g penne
- 300g broccoli, cut into large florets
- 25g butter
- 25g plain flour
- 600ml milk
- 100g mascarpone
- 8 sundried tomatoes (preserved in olive oil), drained and thickly sliced
- 2 tbsp small capers (optional) rinsed to remove excess salt or vinegar
- 8 anchovy fillets, halved (optional)
- 10 large fresh basil leaves, roughly torn
- 4 fresh skinless salmon fillets
- 50g mature cheddar, finely grated
- Preheat the oven to 190C/gas 5/fan 170C and get out an ovenproof dish (measuring 20 by 30cm, and about 5cm deep). Meanwhile, put a large pan of water on to boil for the pasta. When it is boiling rapidly, tip in the pasta with a generous sprinkling of salt. Give it a stir, return to the boil and cook for 6 minutes. Add the broccoli, then return the water to the boil and cook for 4 minutes more, until the broccoli is on the firm side of just tender. Drain well.
- While the pasta is cooking, put the butter, flour and milk in a large pan and heat, whisking or stirring continuously, until it thickens to make a smooth sauce. Remove from the heat and stir in the mascarpone, sun-dried tomatoes, capers (if using), anchovies (if using) and basil, then add the pasta and broccoli and season well.
- Halve the salmon fillets widthways (you will see that there is an obvious divide on each fillet) then place the pieces in a single layer on the base of the ovenproof dish. Spoon the broccoli mixture on top, then scatter with the grated cheddar. (You can chill this for up to 4 hours if you want to get ahead.)
- Bake for 30 minutes until the mixture is just starting to bubble round the edges and the mixture is pale golden – don’t let it go too dark or the fish will overcook.