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Salmon kedgeree
Salmon kedgeree
Salmon kedgeree is a delicious dish from India. It is a combination of flaked salmon, rice, hard-boiled eggs, and various spices such as curry powder, turmeric, and ginger. It’s often garnished with fresh herbs like cilantro or parsley.
Ingredients
- 1 pound salmon fillets (skinless)
- 1 cup basmati rice (uncooked)
- 4 hard-boiled eggs peeled and halved
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 cup frozen peas
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
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Instructions
- Cook the basmati rice according to package instructions and set aside.
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.
- Add the curry powder, ground turmeric, and ground ginger to the pan. Stir well to coat the onions and garlic with the spices.
- Gently place the salmon fillets in the pan and cook until they are cooked through and easily flake with a fork. Remove the salmon from the pan and set aside.
- Using a fork, break the cooked salmon into smaller pieces.
- Add the cooked rice, frozen peas, and flaked salmon to the pan. Stir everything together, ensuring that the ingredients are well combined and heated through.
- Season with salt and pepper to taste.
- Serve the salmon kedgeree hot, garnished with the halved hard-boiled eggs and fresh cilantro or parsley.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 458kcal (23%)Carbohydrates: 47g (16%)Protein: 35g (70%)Fat: 13g (20%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 249mg (83%)Sodium: 118mg (5%)Potassium: 849mg (24%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 598IU (12%)Vitamin C: 17mg (21%)Calcium: 78mg (8%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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