Salmon kedgeree

Salmon kedgeree

By
From
Digestion
Serves
1-2

I am quite a fan of kedgeree. It can keep you full for hours and really set you up for a busy day.

Ingredients

Quantity Ingredient
75g brown basmati rice
1/2 teaspoon curry powder
handful baby spinach
sea salt
freshly ground black pepper
1 cooked salmon fillet, skinned and broken into pieces
2 large eggs, hard-boiled and cut into wedges

Method

  1. Place the rice and curry powder into a saucepan, top with enough water to cover and simmer over a high heat for around 20 minutes, until the rice has softened. You may need to top up the water now and then during the cooking time.
  2. At the last minute, stir through the baby spinach to wilt. Taste and adjust the seasoning.
  3. Once the rice is cooked, stir in the flaked salmon and mix well.
  4. Plate the rice mixture and place the egg wedges on top.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
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