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Spinach kedgeree with spiced salmon

Spinach kedgeree with spiced salmon served in a pan

Spinach kedgeree with spiced salmon

Name: Spinach kedgeree with spiced salmon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 2 tsp rapeseed oil; 1 large onion halved and sliced; thumb-sized piece of ginger finely chopped; ½ tsp cumin seeds; ½ tsp ground cinnamon; 6-8 cardamom pods seeds crushed; 1½ tsp ground turmeric; 1½ tsp ground coriander; 1 red chilli deseeded and sliced; 1 garlic clove finely chopped; 1 large red pepper deseeded and roughly chopped; 70g brown basmati rice; 375ml vegetable stock made with 2 tsp bouillon powder; 160g baby spinach leaves roughly chopped; 3 tbsp fat-free natural yogurt; 1 tbsp finely chopped mint or coriander; 2 skinless wild salmon fillets; 1 tbsp toasted almonds to serve

Sara Buenfeld

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Serves 2

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.7 out of 5.26 ratingsRate

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Get your weekly dose of omega-3 with this flavourful but easy-to-make supper. Spiced with ginger, cumin, cinnamon and more, it's a winning healthy dinner

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tsp rapeseed oil
1 large onion

halved and sliced
thumb-sized piece of ginger

finely chopped
½ tsp cumin seeds
½ tsp ground cinnamon
6-8 cardamom pods

seeds crushed
1½ tsp ground turmeric
1½ tsp ground coriander
1 red chilli

deseeded and sliced
1 garlic clove

finely chopped
1 large red pepper

deseeded and roughly chopped
70g brown basmati rice
375ml vegetable stock

made with 2 tsp bouillon powder
160g baby spinach leaves

roughly chopped

For the salmon

3 tbsp fat-free natural yogurt
1 tbsp finely chopped mint or coriander
2 skinless wild salmon

fillets
1 tbsp toasted almonds

to serve

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Nutrition: Per serving

kcal636
fat28g
saturates6g
carbs43g
sugars14g
fibre6g
protein49g
salt0.6g

Method

step 1

Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.
step 2

Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.

Recipe from Good Food magazine, October 2019

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Overall rating

A star rating of 4.7 out of 5.26 ratings

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