Name: Kale & Salmon Kedgeree Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 2 cups cooked basmati rice; 1 lb salmon fillets, skinless and boneless; 2 cups kale, chopped; 1 onion, diced; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tsp curry powder; 1/2 tsp turmeric; 1/2 tsp cumin; 1/4 tsp cayenne pepper; 1/4 cup vegetable broth; 2 tbsp olive oil; Salt, to taste; Pepper, to taste; Fresh cilantro, for garnish

Kale & Salmon Kedgeree Recipe

Monika Purser Modified: July 27, 2024

Photos of Kale & Salmon Kedgeree Recipe

How To Make Kale & Salmon Kedgeree

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Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

2 cups cooked basmati rice
1 lb salmon fillets, skinless and boneless
2 cups kale, chopped
1 onion, diced
2 cloves garlic, minced
1 tsp ginger, grated
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 cup vegetable broth
2 tbsp olive oil
Salt, to taste
Pepper, to taste
Fresh cilantro, for garnish

Instructions

Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and grated ginger to the pan and cook for an additional 2 minutes.
In a small bowl, mix together the curry powder, turmeric, cumin, and cayenne pepper. Add the spice mixture to the pan and cook for 1 minute, stirring constantly.
Add the chopped kale to the pan and cook until wilted, about 3-4 minutes.
Push the kale mixture to one side of the pan and add the salmon fillets. Cook for 4-5 minutes on each side, or until cooked through. Remove the salmon from the pan and flake into bite-sized pieces.
Add the cooked rice and vegetable broth to the pan and stir to combine. Cook for an additional 2-3 minutes, until heated through.
Season with salt and pepper to taste.
Serve the Kale & Salmon Kedgeree hot, garnished with fresh cilantro.