Tom Daley's kedgeree with salmon recipe | Sainsbury`s Magazine

Ingredients

• 200g salmon fillet
• 1 tbsp olive oil
• 2 large spring onions, sliced into small rings
• 3⁄4 tsp curry powder
• 1⁄4 tsp turmeric
• a good pinch of crushed dried chilli flakes
• 75g brown basmati rice
• 425ml hot vegetable or chicken stock
• 1 small courgette, most of it finely grated, some peeled into strips using a julienne peeler, to garnish (optional)
• 60g frozen peas, thawed
• 2 eggs
• 2 tbsp chopped parsley, plus extra to garnish
• 1 lemon, cut into wedges, to serve (optional)