How To Make Kale & Salmon Kedgeree
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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
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Heat olive oil in a large pan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
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Add the minced garlic and grated ginger to the pan and cook for an additional 2 minutes.
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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.
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Add the chopped kale to the pan and cook until wilted, about 3-4 minutes.
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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.
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Add the cooked rice and vegetable broth to the pan and stir to combine. Cook for an additional 2-3 minutes, until heated through.
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Season with salt and pepper to taste.
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Serve the Kale & Salmon Kedgeree hot, garnished with fresh cilantro.
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 57mg
- Sodium : 340mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 28g
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