Salmon Kedgeree

Ingredients:

2 salmon fillets
200 ml skimmed milk
1 vegetable stock cube melted in 200 ml water
200 gm basmati rice
1 red onion chopped lengthwise
100 gm baby spinach

Set the oven temperature to 180C.  Mix the milk and the stock and put in an ovenproof dish. Put the salmon fillet in the mixture and cover in a foil from all sides. Cook in a pre-heated oven for about 15 minutes or till the salmon flakes easily. Remove from the oven and remove the foil. Wrap the fish in the foil to keep it warm.

Heat oil in a pan and add the onions and add the rice. After the rice is well coated with oil, add the liquid from the fish and cover and cook for about 8 minutes. Then add the spinach and cook for another 2-3 minutes or till the rice is well cooked. Flake the salmon and add to the rice and serve hot. Garnish with a boiled egg cut into thin slices.