Salmon kedgeree

5 SmartPoints

Serves 2

Calorie-controlled cooking spray 1 onion, sliced 2 garlic cloves, crushed 1 tsp each curry power, ground turmeric and ground coriander 100ml fish stock, made with ½ cube 40g split red lentils 2 x 130g skinless salmon fillets, thinly sliced 2 x 250g basmati rice pouches 2 eggs 100g asparagus spears, trimmed

MIST a non-stick frying pan with cooking spray and fry the onion, garlic and spices over a medium heat for 2 minutes. Add the stock and lentils and cook for 5 minutes, then add the salmon and cook, stirring, for a further 5 minutes. Stir in the rice and cook for 5 minutes until hot. Meanwhile, bring a pan of water to the boil, carefully lower the eggs into the water and cook for 5-6 minutes. Remove with a slotted spoon, then peel and halve. Add the asparagus to the pan and cook for 2 minutes. Drain. Divide the kedgeree between plates and top with the eggs and asparagus. Serve seasoned with black pepper.