Quick Salmon Kedgeree

https://www.canadianliving.com/food/recipe/quick-salmon-kedgeree

4 servings

INGREDIENTS

• 340 g skinless salmon fillets

• 1 tablespoon curry powder

• 1/4 teaspoon each salt and pepper

• 2 teaspoons canola oil

• 1 small onion finely chopped

• 2 cloves garlic minced

• 2 cups sodium-reduced chicken broth

• 1 cup whole grain 20-minute rice (such as Uncle Ben

• 3 cups shredded stemmed kale

• 1/2 cup frozen peas

• 2 eggs beaten

• 1 cup grape or cherry tomato halved

• 1 tablespoon lemon juice

METHOD

Sprinkle both sides of salmon with a pinch each of the curry powder, salt and pepper. Set aside.

In small saucepan, heat 1-1/2 tsp of the oil over medium-high heat; cook onion, garlic, and remaining curry powder, salt and pepper, stirring, until onion is softened, about 3 minutes. Stir in broth and rice; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 15 minutes.

Stir in kale and peas; cover and cook until no liquid remains and rice is tender, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.

Meanwhile, in small nonstick skillet, heat remaining oil over medium heat; cook eggs, stirring, just until set, about 2 minutes. Transfer to plate; set aside.

Wipe out skillet; cook salmon over medium heat, turning once, until golden on both sides and fish flakes easily when tested, about 7 minutes. Let cool slightly; using fork, break into chunks.

Gently stir tomatoes, salmon, eggs and lemon juice into rice mixture.