Preheat the oven to 180ºC, spray a baking sheet with low calorie cooking spray and bake the salmon for 10 minutes.
While the salmon is cooking, spray the large saucepan with low calorie cooking spray.
Over a medium heat, sauté the onions for 5 minutes until softened, but not coloured.
Add the garlic and curry powder and stir through.
Add the rice, and stir for a minute until the rice is well coated with the spices.
Pour over the stock and add the green beans to the pan. Stir well.
Bring to the boil, then reduce the heat and allow to simmer for 10 minutes. Don't forget to remove your salmon from the oven after 10 minutes!
Add the peas and lemon juice, cook for another minute and then cover the pan and turn off the heat.
Leave for 10 minutes. During this time, the rice will absorb the remaining liquid and the heat from the pan will cook the peas.
While the rice is standing, boil 2 eggs for 8 minutes, refresh under cold water, peel and cut into quarters.
Uncover the rice and fluff it up with a fork. Flake the salmon into the pan, add the chopped spring onions and stir into the rice.
Divide the kedgeree into 4 bowls, top with the boiled egg and serve.