Salmon and Rice

Method

1. Cook Hiniode Rice per instructions on packaging.
2. Spray salmon with olive oil and season with garlic salt and pepper.
3. Grill salmon on barbeque with skin down to your liking (about 15 minutes) .
4. Combine stock, curry powder, red bell pepper, corn, peas and baby spinach in a non-stick frying pan.Cook for 2 minutes on medium high heat.
5. Remove from heat and add hard boiled eggs, cilantro and green onions.
6. Mix with cooked rice and serve salmon on top of mixture.