Name: Kale & salmon kedgeree
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 300g brown rice; 2 salmon fillets (about 280g); 4 eggs; 1 tbsp vegetable oil; 1 onion finely chopped; 100g curly kale stalks removed, roughly chopped; 1 garlic clove crushed; 1 tbsp curry powder; 1 tsp turmeric; zest and juice 1 lemon

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Kale & salmon kedgeree

Kale & salmon kedgeree

Emily Kydd

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.9 ratingsRate

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Packed full of heart-healthy brown rice, oily fish and turmeric, this curried classic makes a brilliant brunch, lunch or supper

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Ingredients

Nutrition

Units:

MetricUS

300g brown rice
2 salmon fillets

(about 280g)
4 eggs
1 tbsp vegetable oil
1 onion

finely chopped
100g curly kale

stalks removed, roughly chopped
1 garlic clove

crushed
1 tbsp curry powder
1 tsp turmeric
zest and juice 1 lemon

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Nutrition: per serving

kcal541
fat19g
saturates4g
carbs64g
sugars3g
fibre3g
protein27g
salt0.3g

Method

step 1

Cook the rice following pack instructions. Meanwhile, season the salmon and steam over a pan of simmering water for 8 mins or until just cooked. Keep the pan of water on the heat, add the eggs and boil for 6 mins, then run under cold water.
step 2

Heat the oil in a large frying pan or wok, add the onion and cook for 5 mins. Throw in the kale and cook, stirring, for 5 mins. Add the garlic, curry powder, turmeric and rice, season and stir until heated through.
step 3

Peel and quarter the eggs. Flake the salmon and gently fold through the rice, then divide between plates and top with the eggs. Sprinkle over the lemon zest and squeeze over a little juice before serving.

Recipe from Good Food magazine, March 2015

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A star rating of 4.3 out of 5.9 ratings

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