What’s great about it:
Salmon Kedgeree is great served hot or cold and packs a punch with flavour. Including tinned salmon with bones adds calcium to the dish. Note: This recipe requires the rice to be placed in the fridge overnight so get cooking!
Serves 4 | Prep time 30 minutes + overnight | Cook time 30 minutes
2 cups Basmati rice
1 tablespoon butter or oil
400g Atlantic salmon, skin off and bones removed
1 onion, finely chopped
2 dessertspoons curry powder
1 cup frozen peas
1 cup broccoli, sliced
1/2 cup chopped parsley
6 hard boiled eggs, peeled and roughly chopped
1 lime, cut into wedges
COOK rice either by steaming or boiling.
REMOVE from heat and pour the rice into a large shallow tray and allow to cool to room temperature.
COVER and refrigerate overnight.
HEAT oil in a large fry pan and cook the salmon.
SAUTÉ the onion in the remaining oil and salmon oil in the pan until it is transparent.
ADD the curry powder and stir over heat for one minute.
ADD the peas, broccoli, parsley, and rice.
COOK the mixture for 10minutes, stirring frequently until it is hot.
ADD the eggs and salmon and stir to heat through.
SERVE immediately with a lime wedge.
Recipe courtesy of: Alison Alexander, Moggill Branch
Filed under: salmon, rice, baking