Salmon Kedgeree

By krystallondon

Ingredients

• 8 oz (227 mL) skinless salmon fillets
• 1 tsp (5 mL) vegetable oil
• 3/4 tsp (4 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 tbsp (15 mL) ghee or vegetabIe oil
• 1 small onion, chopped
• 2 tsp (10 mL) minced gingerroot
• 2 tsp (10 mL) curry powder
• 1/4 tsp (1 mL) turmeric
• 3 cardamom pods, broken (optional)
• 1 bay leaf
• 1 cup (250 mL) basmati rice
• 1-1/2 cups (375 mL) sodium-reduced chicken broth
• 1 cup (250 mL) frozen peas
• 2 tbsp (25 mL) chopped fresh coriander or fresh parsley
• 5 hard-cooked eggs, quartered

Details

Servings 4

Preparation

Step 1

On greased baking sheet, brush salmon with oil; sprinkle with half each of the salt and pepper. Bake in 400°F (200°C) oven until fish flakes easily when tested, about 20 minutes. Flake into about 2-inch (5 cm) chunks; set aside.

Meanwhile, in saucepan, heat ghee over medium heat; cook onion until softened and golden, about 8 minutes.

Stir in ginger, curry powder, turmeric, cardamom pods (if using), bay leaf, and remaining salt and pepper; cook until fragrant, about 30 seconds. Stir in rice; cook, stirring, for 1 minute.

Add broth and bring to boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes. Remove from heat. Stir in peas and coriander; let stand, covered, for 2 minutes. Discard bay leaf.

Gently stir in salmon. Transfer to platter; arrange eggs on top.

Nutritional Info
Per serving: about -
cal 413
pro 23 g
total fat 15 g
sat. fat 5 g
carb 45 g
fibre 3 g
chol 222 mg
sodium 765 mg
potassium 369 mg
% RDI: -
calcium 6%
iron 14%
vit A 18%
vit C 8%
folate 30%