One skinless salmon fillet; one onion, finely diced; two garlic cloves, crushed; small piece of ginger, peeled and grated; one teaspoon garam masala; 1/2teaspoon mustard seed; 1/2teaspoon turmeric; one green chilli, deseeded and finely chopped; one 250g pack of microwave wholegrain rice, cooked; three spring onions, finely sliced; two tablespoons fresh coriander, chopped; two large eggs; two tablespoons white wine vinegar; one lemon, quartered to serve; salt and pepper
Add a splash of oil to a non-stick pan and cook the salmon for four to five minutes over a medium to high heat until nearly cooked through. Flake the salmon.
In a large pan, fry the onion, garlic and ginger in some olive oil for 5 minutes until soft. Add the spices, mustard seeds and chilli and cook for a further minute.
Add the rice and stir through, making sure it’s well coated. Cook for three to four minutes, adding a splash of water if necessary.
Add the salmon, spring onion and coriander to the rice and stir. Season with salt and pepper and squeeze over the lemon juice.
In a deep pan, bring water up to a rolling boil, add the vinegar and crack in the eggs. Leave to cook for four to five minutes (four for a runny yolk). Remove from the water and drain any excess water on some kitchen paper.
Divide between two warm plates, top with the poached egg and serve with a lemon wedge.