Hinode

Salmon and Rice

I am using:

Prep time

6min

Cook time

40min

Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • cup Hinode Rice (any variety) (cooked)

  • ¼ cup Chicken Stock

  • 1 tsp Curry Powder

  • 1 tbsp olive oil

  • 1 Red Bell Pepper (diced)

  • 4 oz Frozen Sweet Corn and Peas (combined)

  • 1 handful Baby Spinach Leaves

  • 2 Grilled Salmon Fillets

  • 2 Hard Boiled Eggs (roughly chopped)

  • 2 tbsp Cilantro (chopped)

  • 2 Green Onions (sliced)

  • Garlic Salt and Pepper (to taste)

Photo of Salmon and Rice

Method

  • Cook Hiniode Rice per instructions on packaging.

  • Spray salmon with olive oil and season with garlic salt and pepper.

  • Grill salmon on barbeque with skin down to your liking (about 15 minutes) .

  • Combine stock, curry powder, red bell pepper, corn, peas and baby spinach in a non-stick frying pan.Cook for 2 minutes on medium high heat.

  • Remove from heat and add hard boiled eggs, cilantro and green onions.

  • Mix with cooked rice and serve salmon on top of mixture.

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