Salmon Kedgeree
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Salmon Kedgeree
Photography by Jim Norton
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 413413 cal |
| pro | 23 g23g pro |
| total fat | 15 g15g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 45 g45g carb |
| fibre | 3 g3g fibre |
| chol | 222 mg222mg chol |
| sodium | 765 mg765mg sodium |
| potassium | 369 mg369mg potassium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 1414 iron |
| vit A | 1818 vit A |
| vit C | 88 vit C |
| folate | 3030 folate |
- Preparation time: 10 minutes
- Cook time : 30 minutes
- Total time : PT40M
Ingredients
- 8 oz skinless salmon fillets 8 oz skinless salmon fillets
- 1 tsp vegetable oil 1 tsp vegetable oil
- 3/4 tsp salt 3/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 tbsp ghee 1 tbsp ghee or vegetabIe oil
- 1 small onion , chopped1 small onion, chopped
- 2 tsp minced gingerroot 2 tsp minced gingerroot
- 2 tsp curry powder 2 tsp curry powder
- 1/4 tsp turmeric 1/4 tsp turmeric
- 3 cardamom pods , broken (optional)3 cardamom pods, broken (optional)
- 1 bay leaf 1 bay leaf
- 1 cup basmati rice 1 cup basmati rice
- 1-1/2 cups sodium-reduced chicken broth 1-1/2 cups sodium-reduced chicken broth
- 1 cup frozen peas 1 cup frozen peas
- 2 tbsp chopped fresh coriander 2 tbsp chopped fresh coriander or fresh parsley
- 5 hard-cooked eggs , quartered5 hard-cooked eggs, quartered
Preparation
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.
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.
Source : Canadian Living Magazine: May 2010
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