Salmon kedgeree
7
Points®
Total time: 25 min • Prep: 5 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
This is a sure winner if you're looking to show off your culinary skills for minimum effort
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
2 clove(s)
Curry Powder
1 teaspoon(s)
Turmeric
1 teaspoon(s)
Ground coriander
1 teaspoon(s), level
Fish stock pot
½ pot(s), unprepared
Split Red Lentils, cooked
40 g
Salmon, raw
2 fillet(s), medium
Basmati rice, microwavable
1 pouch(es), cooked
Egg, whole, raw
2 medium, raw
Asparagus, raw
100 g
Instructions
1
Mist a large nonstick frying pan with cooking spray and fry the onion, garlic and spices over a medium heat for 2 minutes. Add the stock and lentils and cook for 5 minutes, then add the salmon and cook, stirring, for a further 5 minutes. Stir in the rice and cook for 5 minutes until hot.
2
Meanwhile, bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 5-6 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool. Peel and cut into quarters.
3
Cook the asparagus in a pan of boiling water for 2 minutes, then drain.
4
Divide the kedgeree between plates and top with the eggs and asparagus. Season to taste and serve.
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