Kale & salmon kedgeree

Kale & salmon kedgeree

  • Rating: 4 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal541
fat19g
saturates4g
carbs64g
sugars3g
fibre3g
protein27g
salt0.3g
Advertisement

Ingredients

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.4 ratings
Advertisement
Advertisement
  • Graze snack box

    New! Good Food DealReceive a free Graze box delivered straight to your door.

    Get offer
Advertisement

Sponsored content