Sunshot Salsa
Smoked Salmon Kedgeree
An Indian classic for the American kitchen.
45
6 servings
Look for vacuum-packed smoked or flavored salmon fillets for this rice dish, which makes a wonderful breakfast or dinner.
Ingredients
-
2 cups water
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2 cups bottled clam juice
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2 cups long-grain white rice
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1 tablespoon curry powder
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1/4 cup vegetable oil
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1 onion, chopped
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1/2 cup frozen green peas
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1/2 cup fresh or frozen corn kernels
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4 hard-cooked eggs, chopped
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1 (10-oz) hot-smoked salmon, broken into chunks
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1/4 cup chopped flat-leaf parsley, optional
Instructions
- Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed.
- Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes.
- Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes.
- Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley.
Recipe by Martin Booe.
Nutritional Info (per serving)
- Calories 490
- Fat 17g
- Saturated Fat 2.5g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 5g
- Cholesterol 155mg
- Sodium 250mg
- Potassium 550mg
- Carbohydrates 61g
- Fiber 2g
- Sugars 2g
- Protein 22g
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