Salmon kedgeree

Salmon kedgeree

Make sure you use dry pilau rice for this recipe rather than microwaveable packs.

By , 21 September 2015
Salmon kedgeree
  • Ready in: 35 mins
  • Serves: 4
  • Price: £2.55 per serving
Nutritional Info
Each 452g serving contains
  • Fat high
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 2169KJ 518KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 480kJ/115kcal.
  • 1 large free-range egg
  • 1 tbsp sunflower oil
  • 4 spring onions, trimmed and sliced
  • 2 level tsp garam masala
  • 2 x 175g packs Asda Pilau Rice
  • 325g frozen peas
  • 2 x 220g packs Asda Salmon Fillets
  • Juice of ½ small lemon
  • Fresh coriander, to serve (optional)
  • Hard-boil the egg in a pan of boiling water.

  • Heat the oil in a pan, then add the spring onions and cook for 1 minute or until they soften slightly. Stir in the garam masala.

  • Add the rice and 800ml boiling water to the pan. Heat until simmering, then cook on a low heat for 8 minutes. Add the peas and bring back to the boil. Simmer for 2-4 minutes or until all the water has been absorbed and the rice is tender.

  • Meanwhile, heat a non-stick frying pan and cook the salmon for 8 minutes or until just cooked. Remove the skin and break the fish into bite-sized pieces.

  • Mix the salmon with the rice and lemon juice. Quarter the hard-boiled egg and arrange on top. Sprinkle with the coriander, if using.