recipes
Salmon Kedgeree
A delicious combination of rice & salmon flavoured with curry.
serves 4
10 min prep
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ingredients
| 2 teaspoons oil 4 spring onions, sliced diagonally 1 teaspoon curry powder 1 cup Basmati rice cooked until tender, drain well ¼ cup roughly chopped parsley 210g can Ally Pink Salmon, drained and roughly flaked 4 boiled eggs, cut into wedges |
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instructions
step 1
Heat oil in a large frying pan and cook spring onions and curry powder for 1 minute.
step 2
Add rice and cook a further 3-4 minutes stirring continuously. Gently stir in parsley and flaked Ally Pink Salmon chunks. Serve topped with eggs.
recipe tip
• Serve with lemon wedges.
• 1 cup raw Basmati rice will yield 3 cups cooked rice.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1480kJ (355Cal) | 551kJ (132Cal) |
| Protein | 18.9g | 7.0g |
| Fat- Total | 9.9g | 3.7g |
| - Saturated | 2.3g | 0.9g |
| Omega-3 (EPA + DHA) | 480mg | 180mg |
| Carbohydrate | 46.4g | 17.2g |
| - Sugars | 1.4g | 0.5g |
| Dietary Fibre | 1.9g | 0.7g |
| Sodium | 268mg | 100mg |
| Potassium | 248mg | 92mg |
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Salmon Kedgeree
Salmon Kedgeree
A delicious combination of rice & salmon flavoured with curry.
ingredients
2 teaspoons oil
4 spring onions, sliced diagonally
1 teaspoon curry powder
1 cup Basmati rice cooked until tender, drain well
¼ cup roughly chopped parsley
210g can Ally Pink Salmon, drained and roughly flaked
4 boiled eggs, cut into wedges
instructions
step 1
Heat oil in a large frying pan and cook spring onions and curry powder for 1 minute.
step 2
Add rice and cook a further 3-4 minutes stirring continuously. Gently stir in parsley and flaked Ally Pink Salmon chunks. Serve topped with eggs.
serves 4 10 min prep recipe tip
• Serve with lemon wedges.
• 1 cup raw Basmati rice will yield 3 cups cooked rice.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au