Fresh and vibrant this meal is full of protein, omega oils and carbs for fuel.
Salmon Kedgeree
Fresh and vibrant this meal is full of protein, omega oils and carbs for fuel.
Servings: 1
Ingredients
- ¼ cup basmati rice
- 1 egg
- 50 g salmon fillet skinless, bonless
- 1 oil spray
- ¾ tsp mild curry powder
- 1 cup mixed vegetables frozen
- 2 cups baby spinach or watercress
- ¼ cup fresh coriander roughly chopped
- 1 lime wedges to serve
Instructions
- Cook basmati rice following packet directions. Drain well.
- Meanwhile, in a saucepan, place egg. Cover with cold water and set over a high heat to bring to a boil. Reduce heat and simmer for 7 minutes. Drain. Refresh egg in cold water. Peel and cut in quarters.
- Set a medium-depth non-stick frying pan over a medium-high heat. Add salmon to pan and cook each side for 2-3 minutes or until just cooked through. Remove salmon from pan and leave to cool, then flake roughly.
- Spray same pan with oil and set over a medium-high heat. Add onion to pan and cook, stirring, for 5 minutes or until soft. Add curry powder and stir for 30 seconds or until fragrant. Add rice and vegetables and stir-fry for 2 minutes or until vegetables are heated through.
- Fold flaked salmon and half of the coriander gently into rice and vegetables. Top kedgeree with egg and scatter with remaining coriander. Serve with lime wedges.
Notes
- Variation – Use canned red salmon (100g can, drained) instead of a salmon fillet.
- Make it gluten free – Check curry powder is gluten free.
Bezzant, Niki; in Healthy Food Guide Meals for One & Two (2018) Healthy Life Media
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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