Go Back
Print Recipe

Salmon Kedgeree

Fresh and vibrant this meal is full of protein, omega oils and carbs for fuel.
Cook Time25 minutes
Course: Main Course
Keyword: Gluten-Free, Healthier Recipe, Healthier Salmon Kedgeree, Healthier Seafood, Healthy Meal, Kedgeree, Salmon, Salmon Kedgeree, Seafood
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

  1. Variation - Use canned red salmon (100g can, drained) instead of a salmon fillet.
  2. Make it gluten free - Check curry powder is gluten free.