Salmon and Fragrant Spinach Kedgeree with Raita

Once cooking you can leave this alone a bit to cook itself while busying about so it seems quick! 

Serves 4

Ingredients
1 tbsp sunflower oil
2 large onions halved and sliced
Large thumb size piece ginger peeled and grated 
1 tsp cumin seeds
1 tsp ground cinnamon
12 cardamon pods, deseeded (use seeds ditch shell)
3 tsp ground tumeric
3 tsp ground coriander
1 red chilli - deseeded and roughly chopped
2 large garlic cloves, crushed
2 red peppers - deseed and chop
140g basmati rice
750ml veg stock
320g baby spinach leaves roughly chopped

4 salmon fillet

For the Raita:
8 tbsp fat free greek yog
Handfull chopped cucumber
2 tsp cumin
salt and pepper
1/2 lemon juice and if you want to also grate the rind in
2 tbsp mint or coriander finely chopped

Method

If oven baking salmon preheat to fan 160 or 180c.

Heat oil and fry onion until soft and golden. 

Add ginger, cumin, cinnamon, crushed cardamon seeds and half the turmeric and coriander cooking for about a min until fragrant. 

Add chilli, garlic, pepper and rice. Stir to coat then pur on the stock. 

Cover and simmer for 35 mins or until rice is tender and stock is absorbed. (If rice not cooked but stock has gone add a little more water and simmer without the lid. Once rice cooked add spinach and cover again until wilted.)

When rice cooking cook the salmon in the oven for 10 mins or pan fry for 5 minson med high heat (skin on or off) each side in a little oil until cooked through.
Mix yog with cucumber, herbs, cumin, lemon uand season.
Serve salmon on bed of rice topped with yog.
Enjoy!