Salmon kedgeree

This article has not been rated yet.

PREP TIME

10 min

TOTAL TIME

35 min

Serves

4


Ingredients

  • 1 tbsp canola oil
  • 1 onion , chopped
  • 1 cup chopped red bell pepper
  • 1 cup long grain white rice
  • 1 1/2 tsp curry powder
  • 2 cups vegetable broth
  • 2 cups thinly sliced leaves of kale
  • 2 213-g cans salmon
  • 4 hard-cooked eggs , peeled and sliced into wedges

Instructions

  • 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.

How to skin and debone fish

Nutrition (per serving)

  • Calories
  • 445,
  • Protein
  • 33 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 14 g,
  • Fibre
  • 3 g,
  • Sodium
  • 825 mg.
FILED UNDER: