How To Make Spinach Kedgeree with Spiced Salmon
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Serves:
Ingredients
- 4 salmon fillets
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of basmati rice
- 2 cups of vegetable broth
- 2 cups of fresh spinach leaves
- 1 lemon, zest and juice
Instructions
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Preheat the oven to 400°F (200°C). Season the salmon fillets with cumin, coriander, turmeric, paprika, salt, and pepper. Place the seasoned salmon on a baking sheet and drizzle with olive oil. Bake for 15-20 minutes until cooked through.
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In the meantime, heat the remaining olive oil in a large pan over medium heat. Add the diced onion and minced garlic. Cook until the onions are translucent.
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Add the basmati rice to the pan and stir to coat it with the onion and garlic mixture. Cook for a few minutes until the rice is lightly toasted.
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Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
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Stir in the fresh spinach leaves and cook until wilted. Remove from heat and squeeze the lemon juice over the rice mixture. Add the lemon zest and gently stir to combine.
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Serve the spinach kedgeree alongside the spiced salmon fillets. Enjoy!
Nutrition
- Calories : 380kcal
- Total Fat : 14g
- Saturated Fat : 1.8g
- Cholesterol : 63mg
- Sodium : 581mg
- Total Carbohydrates : 36g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 28g
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