Salmon kedgeree

Nutrition per serving

Calories615 kcal
Protein52.3 g
Carbs48 g
Fats22.8 g
Saturated Fat4.5 g
Monounsaturated Fat11.1 g
Polyunsaturated Fat3.8 g
Sugars3.6 g
Fiber10.2 g
Sodium324 mg

Ingredients

Basmati Rice
Olive Oil
Salmon Fillets
Curry Powder
Mixed Vegetables (Frozen)
Baby Spinach
Fresh Coriander
Lime
Onion
Egg(s)
1. Cook basmati rice per instruction on packet so that rice is just tender. Then drain well. 
 
2. At same time, add egg covered by water to a saucepan using high heat. Bring water to the boil, then take heat down to medium and continue to cook for 7 minutes. Drain water then add some cold water back in pan to cover egg. Now peel and cut egg into quarters. 
 
3. Cover medium frying pan with olive oil and use medium to high heat. Add boneless salmon to pan and cook for 2 to 3 minutes on each side so that is cooked through. Take salmon out of pan and leave to cool and flake roughly. 
 
4. Cover same pan with olive oil and use medium to high heat. Add thinly sliced onion to pan and cook while stirring for 5 minutes. 
 
5. Add curry powder to pan and cook for 30 seconds, stirring at same time. 
  
6. Add rice and vegetables to pan; cook and stir for 2 minutes so that vegetables are cooked through. 
 
7. Fold salmon and half of the roughly chopped coriander into the rice and vegetables. 
 
8. Now top with egg, and remaining coriander. Serve with lime wedges to taste.