Spinach kedgeree with spiced salmon

Ingredients

• 2 tsp rapeseed oil
• 1 large onion halved and sliced
• thumb-sized piece of ginger finely chopped
• ½ tsp cumin seeds
• ½ tsp ground cinnamon
• 6-8 cardamom pods seeds crushed
• 1½ tsp ground turmeric
• 1½ tsp ground coriander
• 1 red chilli deseeded and sliced
• 1 garlic clove finely chopped
• 1 large red pepper deseeded and roughly chopped
• 70g brown basmati rice
• 375ml vegetable stock made with 2 tsp bouillon powder
• 160g baby spinach leaves roughly chopped
• 3 tbsp fat-free natural yogurt
• 1 tbsp finely chopped mint or coriander
• 2 skinless wild salmon fillets
• 1 tbsp toasted almonds to serve

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