First, place the brown rice and salt in a medium sized pan and cover with the boiling water. Bring back to the boil, then turn right down and cover with a lid. Cook until all the water has been absorbed (roughly 20 minutes).
Meanwhile, prep all the rest of the ingredients, then place the oil in a wok (or large frying pan) and heat for 1 minute. Add in the spring onions, broccoli and green beans.
Stir fry the veg on a medium-high heat for 3 minutes then turn the heat down and add in the garlic, ginger and chilli, and fry for 1 more minute.
Next, add in the garam masala and turmeric and fry for 1 more minute.
Add in the flaked salmon and cook for a further minute, followed by the cooked brown rice and cook for 2 more minutes.
Serve with lime wedges and chopped coriander.
I use 'easy cook' brown rice which takes 20 minutes to cook. If you cannot find this, use regular brown rice, but you will need to adjust the cooking time accordingly.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.