Quick Sal­mon Kedgeree

Golden, curry-scented kedgeree is a Bri­tish dish tra­di­tion­ally made with smoked fish and bas­mati rice. We’ve bor­rowed a lot of the same flavours, added some health­ful in­gre­di­ents like kale, and taken a few short­cuts so you can eas­ily cre­ate this dish in

Canadian Living - Quick & Easy - - FISH & SEAFOOD -

HANDS-ON TIME: 20 min­utes

TO­TAL TIME: 35 min­utes

MAKES: 4 serv­ings

Sprin­kle both sides of sal­mon with pinch each of the curry pow­der, salt and pep­per. Set aside. In small saucepan, heat 1½ tsp of the oil over medi­umhigh heat; cook onion, gar­lic and re­main­ing curry pow­der, salt and pep­per, stir­ring, un­til onion is soft­ened, about 3 min­utes. Stir in broth and rice; bring to boil. Re­duce heat, cover and sim­mer un­til al­most no liq­uid re­mains, about 15 min­utes. Stir in kale and peas; cover and cook un­til no liq­uid re­mains and rice is ten­der, about 5 min­utes. Re­move from heat; let stand, cov­ered, for 5 min­utes. Fluff with fork. Mean­while, in small non­stick skillet, heat re­main­ing oil over medium heat; cook eggs, stir­ring, just un­til set, about 2 min­utes. Trans­fer to plate; set aside. Wipe out skillet; cook sal­mon over medium heat, turn­ing once, un­til golden on both sides and fish flakes eas­ily when tested, about 7 min­utes. Let cool slightly; us­ing fork, break into chunks. Gen­tly stir toma­toes, sal­mon, eggs and lemon juice into rice mix­ture. PER SERV­ING: about 446 cal, 28 g pro, 15 g to­tal fat (3 g sat. fat), 52 g carb (5 g di­etary fi­bre, 4 g su­gar), 133 mg chol, 565 mg sodium, 784 mg potas­sium. % RDI: 11% cal­cium, 20% iron, 82% vit A, 103% vit C, 30% fo­late.

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