Salmon kedgeree for two. A lovely warming recipe, just right now the nights seem to be getting that little bit colder!
Ingredients
100g brown rice, rinsed thoroughly
1/2 tsp curry powder
75g kale
1 tbsp coconut oil
1 x fresh tomatoes
1 pinch salt flakes
1 x onion, peeled and finely diced
150g salmon fillet, skin removed, cut into chunks
2 x free range eggco
1 tsp black mustard seeds
8 x curry leaves, fresh or dried
1 pinch black pepper, freshly ground
Method
This recipe is cooked in advance and chilled to eat cold, for good reason. When some starches, like the rice here, are cooked and eaten hot, then they are fully digestible. They, therefore, convert to glucose and have an immediate effect on blood sugar. However, when pre-cooked, chilled and then eaten, the starch in them is resistant and indigestible. The rice here, therefore, reaches our large intestine where our microbes feast on it. Their feasting has wonderful repercussions for our body!
1. Place the rice, onion and curry powder into a medium saucepan and cover with 240ml cold water. Cover the pan and bring to a boil then turn the heat to the lowest setting and simmer covered for 20 minutes.
2. Uncover and gently place the salmon and kale on top of the rice, re-cover and steam gently for 5 minutes. Tip into a large bowl to aid cooling
3. Fill a small pan with water and bring to the boil, then add both eggs and boil for 6 minutes. Plunge into cold water and once cool, peel off the shells and quarter
4. Place a small non-stick frying pan over high heat and add the oil and mustard seeds. Take care adding the curry leaves and tomatoes as they will spit. Lower the heat and cover with a lid and cook for 3-4 minutes, then stir the tomatoes mixture into the rice
5. When the mixture is cold, transfer into smaller dishes and top with the eggs. Cover and chill overnight ready to eat
6. Remove from the fridge ten minutes before serving, season again to taste
#healthyeating #salmonrecipeidea #kedgereerecipe
Managing Director at ingredients and allied products ltd
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