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
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.