Heat a dry pan until hot and sear the salmon fillets, skin side down, for 2 minutes. Turn fillets over cook for 2-3 minutes (depending on thickness). Set aside. Heat the oil in a pan and gently fry the mushrooms for 2-3 minutes. Add the spring onions and mustard seeds and cook for 2 minutes. Stir in the curry powder and turmeric and cook for 2 minutes. Add the rice and lentils. Flake the reserved salmon and gently combine add to the mushroom and rice mixture with the eggs and parsley. Season with salt and pepper.