Golden, curry-scented kedgeree is a British dish traditionally made with smoked fish and basmati rice. We've borrowed a lot of the same flavours, added some healthful ingredients like kale, and taken a few shortcuts so you can create this dish in only 30 minutes, with minimal effort.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2014
- 340 g skinless salmon fillets
- 1 tablespoon curry powder
- 1/4 teaspoon each salt and pepper
- 2 teaspoons canola oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 cups sodium-reduced chicken broth
- 1 cup whole grain 20-minute rice (such as Uncle Ben
- 3 cups shredded stemmed kale
- 1/2 cup frozen peas
- 2 eggs beaten
- 1 cup grape or cherry tomato halved
- 1 tablespoon lemon juice
MethodSprinkle both sides of salmon with a pinch each of the curry powder, salt and pepper. Set aside.
In small saucepan, heat 1-1/2 tsp of the oil over medium-high heat; cook onion, garlic, and remaining curry powder, salt and pepper, stirring, until onion is softened, about 3 minutes. Stir in broth and rice; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 15 minutes.
Stir in kale and peas; cover and cook until no liquid remains and rice is tender, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Meanwhile, in small nonstick skillet, heat remaining oil over medium heat; cook eggs, stirring, just until set, about 2 minutes. Transfer to plate; set aside.
Wipe out skillet; cook salmon over medium heat, turning once, until golden on both sides and fish flakes easily when tested, about 7 minutes. Let cool slightly; using fork, break into chunks.
Gently stir tomatoes, salmon, eggs and lemon juice into rice mixture.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 565 mg
- Sugars 4 g
- Protein 28 g
- Calories 446.0
- Total fat 15 g
- Cholesterol 133 mg
- Saturated fat 3 g
- Total carbohydrate 52 g
- Iron 20.0
- Folate 30.0
- Calcium 11.0
- Vitamin A 82.0
- Vitamin C 103.0