Kale & salmon kedgeree
By Emily Kydd
Packed full of heart-healthy brown rice, oily fish and turmeric, this curried classic makes a brilliant brunch, lunch or supper
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Prep:10 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 541
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fat 19g
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saturates 4g
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carbs 64g
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sugars 3g
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fibre 3g
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protein 27g
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salt 0.3g
Ingredients
- 300g brown rice
- 2 salmon fillets (about 280g)
- 4 eggs
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 100g curly kale, stalks removed, roughly chopped
- 1 garlic clove, crushed
- 1 tbsp curry powder
- 1 tsp turmeric
- zest and juice 1 lemon
Method
Cook the rice following pack instructions. Meanwhile, season the salmon and steam over a pan of simmering water for 8 mins or until just cooked. Keep the pan of water on the heat, add the eggs and boil for 6 mins, then run under cold water.
Heat the oil in a large frying pan or wok, add the onion and cook for 5 mins. Throw in the kale and cook, stirring, for 5 mins. Add the garlic, curry powder, turmeric and rice, season and stir until heated through.
Peel and quarter the eggs. Flake the salmon and gently fold through the rice, then divide between plates and top with the eggs. Sprinkle over the lemon zest and squeeze over a little juice before serving.
