Salmon kedgeree

Prep 10 min
Total 35 min
Serves 4



1 tbsp
onion, chopped
1 cup
chopped red bell pepper
1 cup
long grain white rice
1 1/2 tsp
2 cups
thinly sliced leaves of kale
2 213-g cans
hard-cooked eggs, peeled and sliced into wedges


  • HEAT a large saucepan over medium. Add oil, then onion and peppers. Cook until onion starts to soften, 3 min. Stir in rice and curry powder until all grains are well coated, about 1 min. Add broth. Boil, then reduce heat to low. Simmer, covered, until rice is tender and liquid is absorbed, 15 to 18 min.
  • REMOVE from heat and stir in kale. Let stand, covered, 5 min. Transfer rice to a platter. Scatter salmon over rice. Arrange eggs over salmon.


Calories 445
Protein 33 g
Carbohydrates 48 g
Fat 14 g
Fibre 3 g
Sodium 825 mg

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Issue: January 2016

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