1. Squeeze the lemon juice over the salmon pieces. 2. In a skillet heat half the butter over gentle heat. 3. Add the spring onions and fry until soft but not brown. 4. Stir in the curry powder and fry for another minute. 5. Add the cream and simmer on low heat for 2-4 minutes. 6. In a second skillet heat the rest of the butter on a very gentle heat. 7. Add the salomon and cook until it's done, time depends on size of chunks. 8. You'll be able to tell from looking at the colour, approx 5-8 minutes. 9. Mix the rice into the cream and onion mixture and stir well, season with salt and pepper to taste. 10. Then add the salmon and mix gently until everything is heated through. 11. Sprinkle the top with chopped parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
