Supercharged salmon kedgeree

Kick-start your day with our supercharged salmon kedgeree. Dive into our vibrant, lightning-fast, uber-healthy lean meal that’s as delicious as it is nutritious. Succulent omega-rich salmon on a bed of veggie-spiced rice, each grain bursting with flavour and boasting an extra punch of protein from a delicately poached Enriched egg. But wait, there’s more…spinach, the ultimate brain-boosting superfood, joins forces with the glorious fatty acids of salmon, ensuring you’re fuelled up for whatever the day throws your way. Say hello to your new breakfast champion!

25 mins

Serves 2

Nutritional Information (Per portion)

Calories 1041
Protein 69.4
Carbohydrate 115
of which sugars 8.1
Fat 37
of which saturates 6.8
Fibre 8.32

Home » Recipes » Supercharged salmon kedgeree

Ingredients

  • 2 skinless salmon fillets, responsibly sourced
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 3cm piece ginger, grated
  • 15g bunch fresh coriander, leaves roughly chopped and stalks finely chopped
  • ¼ tsp ground turmeric
  • ½ tsp mild curry powder
  • 80g roughly chopped frozen spinach
  • 75g fresh or frozen peas
  • 250g microwave ready cooked brown basmati rice
  • 2 Enriched eggs
  • Lemon wedges, chutneys and poppadoms to serve

Method

  1. Preheat the grill to medium-high. Season the salmon and lay on a foil-lined baking tray. Grill for 8-10 mins until cooked through. Put it to one side while you make the rice.
  2. Heat the oil in a large frying pan over a medium heat.Add the red onion, garlic, ginger and coriander stalks and fry for 10 mins until softened and lightly golden. Add the spices and fry for another 2 mins, stirring regularly until toasted and fragrant.
  3. Add the frozen spinach, cover with a lid, reduce the heat to low and cook for 5 mins until the spinach is defrosted. Remove the lid, add the peas and rice to reheat for 2-3 mins. Remove from the heat and use a fork to gently fluff up the rice.
  4. Gently poach the eggs in a saucepan of simmering water for 2-3 mins, until runny. Remove from the water with a slotted spoon to a kitchen paper lined plate.
  5. Top the rice with flakes of pink salmon, poached eggs, chopped coriander and lemon wedges. Mango chutney and poppadoms are lovely accompaniments too!

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