Salmon Kedgeree

Salmon Kedgeree 150 Author: Canadian Living Credits: Salmon Kedgeree 150

  • Portion size 4 servings

Ingredients

  • 8 oz skinless salmon fillets
  • 1 teaspoon vegetable oil
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon ghee
  • 1 tablespoon vegetabIe oil
  • 1 small onion chopped
  • 2 teaspoons minced gingerroot
  • 2 teaspoons curry powder
  • 1/4 teaspoon turmeric
  • 3 cardamom pods broken (optional)
  • 1 bay leaf
  • 1 cup basmati rice
  • 1 1/2 cup sodium-reduced chicken broth
  • 1 cup frozen peas
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped fresh parsley
  • 5 eggs quartered

Method

On greased baking sheet, brush salmon with oil; sprinkle with half each of the salt and pepper. Bake in 400°F (200°C) oven until fish flakes easily when tested, about 20 minutes. Flake into about 2-inch (5 cm) chunks; set aside.

Meanwhile, in saucepan, heat ghee over medium heat; cook onion until softened and golden, about 8 minutes.

Stir in ginger, curry powder, turmeric, cardamom pods (if using), bay leaf, and remaining salt and pepper; cook until fragrant, about 30 seconds. Stir in rice; cook, stirring, for 1 minute.

Add broth and bring to boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Remove from heat. Stir in peas and coriander; let stand, covered, for 2 minutes. Discard bay leaf.

Gently stir in salmon. Transfer to platter; arrange eggs on top.

Nutritional facts Per serving: about

  • Sodium 765 mg
  • Protein 23 g
  • Calories 413.0
  • Total fat 15 g
  • Potassium 369 mg
  • Cholesterol 222 mg
  • Saturated fat 5 g
  • Total carbohydrate 45 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salmon Kedgeree

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