- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2010
MethodOn 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
- Iron 14.0
- Folate 30.0
- Calcium 6.0
- Vitamin A 18.0
- Vitamin C 8.0