Smoked Salmon and Vegetable Kedgeree
Perfect for a weekend brunch, this Smoked Salmon and Vegetable Kedgeree is brim full of health and deliciousness, plus it’s easy to make and only takes 30 minutes.
Servings 4 people
Calories 391kcal
Ingredients
- 300 g easy cook brown rice
- ½ teaspoon salt
- 600 ml boiling water
- 1 tablespoon olive oil (or rapeseed/canola oil, or coconut oil)
- 3 spring onions sliced finely
- 100 g green beans trimmed and halved
- 100 g tenderstem broccoli cut into small pieces
- 3 garlic cloves
- 3 cm ginger
- 1 teaspoon chilli flakes (or to taste)
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 200 g hot smoked salmon flaked
- Lime wedges and chopped coriander to serve (optional)
Instructions
- First, place the brown rice and salt in a medium sized pan and cover with the boiling water. Bring back to the boil, then turn right down and cover with a lid. Cook until all the water has been absorbed (roughly 20 minutes).
- Meanwhile, prep all the rest of the ingredients, then place the oil in a wok (or large frying pan) and heat for 1 minute. Add in the spring onions, broccoli and green beans.
- Stir fry the veg on a medium-high heat for 3 minutes then turn the heat down and add in the garlic, ginger and chilli, and fry for 1 more minute.
- Next, add in the garam masala and turmeric and fry for 1 more minute.
- Add in the flaked salmon and cook for a further minute, followed by the cooked brown rice and cook for 2 more minutes.
- Serve with lime wedges and chopped coriander.
Notes
- I use 'easy cook' brown rice which takes 20 minutes to cook. If you cannot find this, use regular brown rice, but you will need to adjust the cooking time accordingly.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 391kcal | Carbohydrates: 63g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 705mg | Potassium: 397mg | Fiber: 4g | Sugar: 2g | Vitamin A: 895IU | Vitamin C: 28mg | Calcium: 68mg | Iron: 3mg