How To Make Easy Spiced Salmon Kedgeree
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Serves:
Ingredients
- 1 1/2 cups basmati rice
- 2 cups water
- 1 pound salmon fillets
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 cup frozen peas
- 2 hard-boiled eggs, sliced
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
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Cook the basmati rice according to package instructions, then set aside.
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Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper, drizzle with oil, and season with salt and pepper. Bake for 12-15 minutes until cooked through. Set aside to cool slightly, then flake into large pieces.
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Heat oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened and translucent.
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Stir in the curry powder, turmeric, cumin, coriander, and chili powder, and cook for an additional 1-2 minutes until fragrant.
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Add the cooked rice to the skillet and stir until well coated with the spice mixture. Cook for 2-3 minutes to heat through.
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Gently fold in the flaked salmon, frozen peas, and sliced hard-boiled eggs. Cook for an additional 2-3 minutes until the peas are warmed through.
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Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
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