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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Combining tender basmati rice, flaked salmon, vibrant veggies, and a hint of curry spice, this high-fibre, dairy-free dish is packed with nutrients and bursting with flavour.
1 Cook basmati rice following packet directions or until just tender. Drain well.
2 Meanwhile, place egg in a small saucepan set over high heat and cover with cold water. Bring water to the boil then reduce heat to medium and cook for 7 minutes. Drain. Refresh egg in cold water. Peel and cut in quarters.
3 Place a medium-deep non-stick frying pan over a medium–high heat. Add salmon to pan and cook each side for 2-3 minutes or until just cooked through. Remove salmon from pan and leave to cool then flake roughly.
4 Spray same pan with oil and set over a medium–high heat. Add onion to pan and cook, stirring, for 5 minutes or until soft. Add curry powder and stir for 30 seconds or until fragrant. Add rice and vegetables and stir-fry for 2 minutes or until vegetables are heated through.
5 Fold flaked salmon and half the coriander gently into rice and vegetables. Top kedgeree with egg and scatter with remaining coriander. Serve with lime wedges.
Calories 566 cal
Kilojoules 2370 kJ
Total fat 22 g
Saturated fat 5 g
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