Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons curry powder
- 400grams bag ’n’ bake salmon fillets with lemon & parsley
- 1 onion, sliced
- 1teaspoons turmeric
- 1 lemon, rind finely grated and juiced
- 100grams baby spinach leaves
- 1 1/2 cup basmati rice, cooked
- 4 eggs
- 1tablespoons vegetable oil
- 1 clove garlic, crushed
Nutrition per serving
2720kJ / 650Cal
2720 Kilojoules or 650 Calories
31% of daily energy intake*
Protein
13.4grams
Fat
11.8grams
Carbs
68.0grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 190°C. Place Bag ’N’ Bake salmon on a baking tray and cook, following instructions on bag.
Step 2 of 4
Meanwhile, place eggs into a medium pan of warm water. Bring to the boil, reduce heat and cook for 7 minutes. Remove from pan and cool in cold water. Peel and set aside.
Step 3 of 4
Heat oil in a large frying pan or wok over medium heat. Add onion and cook for 5 minutes. Add garlic, curry powder and turmeric. Add rice, lemon rind and juice, stirring well to coat. Add the spinach and cook for 5 minutes or until wilted. Reduce heat to low and keep warm.
Step 4 of 4
Remove salmon from bag and add cooking juices to pan with rice mixture. Flake the salmon and gently fold through the rice. Divide between plates. Halve eggs and add to kedgeree. Serve.
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