Salmon Kedgeree

Place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the rice is soft. Drain.

Meanwhile, bring a small saucepan of water to the boil. Place the eggs in the boiling water. Boil for 6-7 minutes, for medium-hard yolk, drain and refresh under cold water. Peel the eggs and slice into wedges. Set aside.

Heat a large deep frying pan over medium-high heat. Season the salmon with salt and pepper and drizzle with half the olive oil. Cook the salmon for 3-4 minutes on each side, or until cooked through. Set aside on a plate and flake the salmon into pieces with a fork.

In the same frying pan, heat the remaining olive oil. Add the brown onion and green beans and cook, stirring, for 5 minutes or until the onion and beans soften. Add the garlic and mild curry powder and cook, stirring, for 30 seconds, or until fragrant. Add the cooked basmati rice and half the parsley, and gently toss to combine. Remove from the heat and stir through the flaked salmon. Toss to combine. Season to taste with salt and pepper.