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Kedgeree salad
Kedgeree salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Quick and healthy curried rice and fish dish - Kedgeree in minutes.
Ingredients:
  • 9.20 gm light olive oil
  • 10.00 gm curry powder
  • 2 x 250g pkts Basmati rice, cooked
  • 250ml (1 cup) chicken style liquid stock
  • 150g (1 cup) frozen peas
  • 150g Tasmanian salmon, flaked
  • 1000.00 ml baby spinach leaves
  • 1 lemon, cut into quarters, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat the olive oil. Add the curry powder and cook, stirring, for 30 seconds until fragrant.
  • Stir in the rice and stock, cooking for 3 minutes until the liquid is absorbed. Fold in the peas and salmon until well combined.
  • Arrange the spinach on serving plates, spoon over the rice mixture, and garnish with lemon wedges before serving.

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