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| Servings2People | Prep Time6Minutes | Cook Time15-40Minutes |
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Ingredients
1 1/2cups
Hinode Rice (any variety)cooked
1/4cup
Chicken Stock
1tsp
Curry Powder
1tbsp
olive oil
1
Red Bell Pepperdiced
4oz
Frozen Sweet Corn and Peascombined
1handful
Baby Spinach Leaves
2
Hard Boiled Eggsroughly chopped
2tbsp
Cilantrochopped
2
Green Onionssliced
Garlic Salt and Pepperto taste
Servings: People
Units:
Instructions
- 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.