Smoked Salmon Kedgeree
Mark Boughton
- Yield: 6 servings
- Prep: 5 mins
- Cook: 40 mins
Look for vacuum-packed smoked or flavored salmon fillets for this rice dish, which makes a wonderful breakfast or dinner.
Ingredients
- 2cups water
- 2cups bottled clam juice
- 2cups long-grain white rice
- 1tablespoon curry powder
- 1/4cup vegetable oil
- 1-- onion, chopped
- 1/2cup frozen green peas
- 1/2cup fresh or frozen corn kernels
- 4-- hard-cooked eggs, chopped
- 1-- (10-oz) hot-smoked salmon, broken into chunks
- 1/4cup chopped flat-leaf parsley, optional
Instructions
- Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed.
- Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes.
- Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes.
- Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley.
Recipe by Martin Booe.
Nutritional Info *per serving
- Calories 490
- Glycemic Load 1
- Fat 17g
- Saturated Fat 2.5g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 5g
- Cholesterol 155mg
- Sodium 250mg
- Potassium 550mg
- Carbohydrate 61g
- Fiber 2g
- Sugars 2g
- Protein 22g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 6%
- Calcium 6%
- Iron 20%
